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Tom Khaa Gai (Chicken, coconut & galangal soup)


  • Place the stock, coconut milk, coconut cream and sugar in a wok (or large heavy-bottomed pot) and bring to the boil.
  • Pound the lemongrass, shallots, small chillies and salt with a mortar and pestle (or in a food processor) until a rough paste is formed.  Then add to the wok, mix well and briefly cook. (Don't worry if it splits.)
  • Add the galangal, fish sauce, chicken, lime leaves and lime juice. Mix well, turn the heat down and simmer until the chicken is cooked, stirring now and again. Then add the long red chillies with the straw mushrooms and tomatoes. Stir and briefly cook to heat through. Taste for seasoning.
  • To serve, ladle the soup into individual bowls and sprinkle with coriander.


  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1 tspn shaved palm (or soft brown) sugar
  • 2 lemongrass stalks, white only, peeled, smashed & sliced
  • 3 red shallots, peeled & chopped
  • 3-4 small red chillies, seeded & sliced
  • ½ tspn sea salt
  • 5 mm piece of galangal, peeled & finely sliced
  • 2 tbsp Asian fish sauce
  • 400 gm skinless chicken breasts, sliced
  • 4-5 small kaffir lime leaves, shredded
  • 3 tbsp fresh lime juice
  • 2 long red chillies, seeded & finely sliced
  • 150 gm canned straw mushrooms, rinsed
  • 6-8 cherry tomatoes, halved
  • 2 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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