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Recipes

Tom Kha Gai

Total Time

25 

Servings

For 3-4

Ingredients

  • 400ml Koko Cuisine Coconut Milk
  • 300g Chicken breast or thigh, sliced
  • 250ml Chicken stock
  • 3 Slices galangal (or ginger substitute)
  • 2 Stalks lemongrass, lightly crushed
  • 3 Kaffir lime leaves
  • 150g Mushrooms, sliced
  • 1–2 tbsp Fish sauce
  • 1 tbsp Lime juice
  • 2–3 Bird’s eye chilies (optional)
  • Fresh coriander, for garnish

Instructions

1

Infuse the Broth

In a pot, bring chicken stock to a gentle simmer. Add galangal, lemongrass, and kaffir lime leaves. Simmer 5 minutes to infuse flavour.
2

Cook the Chicken

Add sliced chicken and cook until just done (about 3–4 minutes).
3

Add Coconut Milk

Stir in mushrooms and Koko Cuisine Coconut Milk. Simmer gently for another 3–5 minutes. Do not boil.
4

Season and Serve

Season with fish sauce and lime juice. Adjust to taste. Remove herbs (optional), garnish with coriander, and serve hot.

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