Tom Kha Gai Recipe

4 Jan


Coconut Thai Soup

by Kathleen Heady


I’m cooking in my kitchen making my favorite Thai soup,  it’s called Tom Kha Gai in Thai.  I decided to take measurements this time while cooking it to share this delicious recipe. To make this soup simply follow my step-by-step recipe. I’ve included pictures of the process and I guarantee you, that you will like or love this dish!

Now, before getting started, I want to let you know most of these items can be picked up at your local grocery store with the exception of Viet Huong Fish Sauce, Kaffir Lime Leafs and in some instances Lemon Grass. You will need to go to your local Asian market and pick these items up as they are key ingredients to the soup.

Now that you know where to go, the food list is ready to go. Print the food list and head to the store,  get your grocery’s, start cooking and enjoy this recipe. I would love to hear from you if you  make this recipe please let me know how it taste. And, was this recipe helpful for you?


Food List:

Boneless Chicken 4 oz

Chicken Broth Swanson 14.5 oz

Water 10 cups

Fish Sauce Viet Huong  1/2 cup  & 1 ounce (Asain Market)

Chrushed Chili powder (Hot) Good couple of Sprinkle’s

Sriracha Hot Chili Sauce 1/4 cup

Sriracha Chili Garlic Sauce 1/4 cup

Kaffir Lime Leaf 3-5 pcs. (Asain Market)

Ginger 3 oz

1 Lime

Choakoh Coconut Milk 13.5 oz


1 tomato

1 Red Onion

Salt 1/2 tsp.


Pour in Pot Step 1:

Set oven to low heat and add each liquid to make the base broth.

Swanson Chicken broth 14.5 oz

10 cups Water

1/2 cup and 1 ounce Viet Huong Fish Sauce


Spices Step 2:

Add spices in measuring cup then mix and add to broth.

  • 1/4 cup Sriracha Hot Chili Sauce
  • 1/4 cup Sriracha Chili Garlic Sauce
  • Crushed Chili Powder add a nice sprinkle like photo below



Produce Step 3:

Rinse all produce then drain. Set all produce in big glass bowl next to cutting board so their ready to be pulled to put on the chop block.

  • Cilantro
  • Tomato
  • Red Onion
  • Ginger
  • Lemon Grass
  • Lime

**Easy Clean-up Tip**Set another good sized bowl to the side of the cutting board while chopping  the produce and any end leftovers from the vegetables go ahead and put right into the bowl while your cutting. 



Preparing LemonGrass Step 4:

Carefully peel the outer layers only a few prior to cutting. Rinse.


Then cut the hard ends about 2-3 inches on each side.


Example Picture of my LemonGrass Cut.


Next cut the LemonGrass like a Green Onion.



Adding to Broth Step 5:

  • Add LemonGrass
  • Kaffir Lime Leafs 



Chicken Step 6:

Turn heat on Pot to boiling. While pot is warming up cut the boneless breast chicken thinly into small strip pieces like teriyaki chicken just a little thinner. Once all meat is cut add to boiling water. Cook for 10 min or until meat is done. Step 6 Next.



Coconut Milk Step 7:

Once chicken has been added to boiling water add coconut milk 13.5 oz.



While Chicken Cooks Step 7:

  •  Chop the Cilantro, Tomato and Red Onion into small thin slices. 
  • Once chicken is done add Tomato & Red Onion to the soup. Let red onions and tomato boil for 1-2 minutes.
  • Then bring boil to a simmer and add cilantro.



Final Touches Step 9:

  • Add 1/2 tsp. Salt.   


 Dinner is served. Enjoy!

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