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Tom Kha Gai

Tom Kha Gai

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February 21, 2017

  • Cook: 30 mins
  • Yields: 6


2 liters chicken stock

1 stalk of lemon grass, white part only, cracked open with the flat side of a knife

3 kaffir lime leaves, fresh or dried, hand torn

1 1 x 3" piece fresh ginger, peeled and thinly sliced

2 1 x 3" piece fresh ginger, peeled and thinly sliced

2 garlic cloves, crushed

1 13 oz. can unsweetened coconut milk

2 tbsp Thai fish sauce (nam pla)

1 1/2 tsp sugar

1/2 lb shiitake mushrooms

4 limes, juiced

1 1/2 cups bite sized chicken (breast or thigh meat)

1/4 cup chopped fresh cilantro leaves


1Bring the stock to the boil over medium heat in a soup pot.

2Add the lemon grass, kaffir lime leaves, ginger, chillies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

3Using a fine strainer, remove the solids from the broth and discard.

4Stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through.

5Check for flavour and seasoning, adding more lime juice, fish sauce or spice if desired.

6Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro.