We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Tom Kai (Thai Chicken Lemon Grass Coconut Soup)
Holiday 2015
This warming soup is easy enough to put together on a weeknight yet lovely enough for guests when you’re entertaining over the holidays.
Makes 12 cups (3 L) for 6 servings
1 small onion, thinly sliced
3 lemon grass stalks, crushed
6 fresh or dried makrut lime leaves
1 piece ginger, 4 inches (10 cm) long, peeled and sliced
1 piece galangal, 4 inches (10 cm) long, peeled and sliced
7½ cups (1.9 L) chicken broth
2 cans (each 400 mL) coconut milk
2 to 4 tsp (10 to 20 mL) fish sauce
1 to 3 tsp (5 to 15 mL) palm or granulated sugar (optional)
3 boneless skinless chicken breasts, about 1 lb (500 g)
½ red pepper, thinly sliced into strips
⅛ tsp (0.5 mL) salt
¼ lb (125 g) fresh shiitake or button mushrooms, thinly sliced
3 green onions, thinly sliced
1 lime, cut into wedges
½ cup (125 mL) Thai basil leaves or cilantro sprigs for garnish
1. Place onion, lemon grass, lime leaves, gin ger and galangal in a large pot. Pour in broth. Bring to a boil over medium-high heat. Reduce heat so broth is simmering. Simmer until very flavourful, 20 minutes. Strain into a bowl.
2. Pour broth back into pot. Stir in coconut milk. Bring to a gentle boil over medium-high heat. Stir in fish sauce. Taste and add sugar, if you like.
3. Meanwhile, thinly slice chicken and red pep per into bite-sized pieces. Sprinkle chicken with salt. When broth is gently boiling, stir in chicken, peppers, mushrooms and green onions. Bring back to a gentle simmer. Gen tly simmer, stirring frequently until chicken is cooked through and vegetables soften, 2 to 5 minutes. Do not vigorously boil. Divide between bowls. Squeeze a wedge of lime into each. Serve garnished with basil.
Makes 12 cups (3 L) for 6 servings
