Tom Kha Ghai (Thai coconut soup)

by Bart van der Lee

This Tom Kha Ghai (Thai coconut soup) is simple, fast, and bursting with flavors. Great as a weekday soup or part of an exotic weekend menu.

Tom kha ghai

Tom kha ghai (Thai coconut soup)

Thai coconut soup with chicken and mushrooms
Prep Time 20 mins
Cook Time 20 mins
Course Soup
Cuisine Thai
Servings 3 people


  • 250 gr chicken thighs
  • 100 gram button mushrooms
  • 400 ml coconut milk
  • 160 ml coconut cream
  • 1 tsp red curry paste
  • 1 tsp coconut oil
  • 1 thumb ginger
  • 1 stalk lemongrass
  • 1 small shallot
  • 1 clove garlic
  • 2 red chilli
  • 2 tsp fish sauce
  • 1 lime juice
  • 2 Kaffir lime leaf
  • 10 gram fresh Coriander


  • Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
  • Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
  • Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
  • Add the chicken thighs and mushrooms and simmer for another 15 minutes.
  • Season the soup with lime juice, salt and finish with the coriander leaves.
Keyword chicken, mushrooms, Spicy
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