Thai chicken and coconut soup recipe (Tom Ka Gai)
Support your winter wellbeing with this simple version of a Thai chicken and coconut soup, Tom Ka Gai, recipe. Discover a perfect balance between spicy, salty, sweet and sour flavours.
There is something especially delicious in the warming nourishment found in the combination of these flavours during the winter months. It also brings plenty of wellbeing benefits too with powerful medicinal properties to help ward off coughs, colds and general winter lurgies.
Although a few speciality ingredients are needed, once you’ve bought your bottle of Thai fish sauce, pot of lemongrass, chillies and lime leaves, you’ll have enough ingredients in the cupboard to make this delicious recipe over and over again.
For a heartier recipe, try adding a handful of rice or wholewheat noodles to turn this simple Thai chicken soup into a main meal.
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For the soup
- 1-1.5 litre organic chicken stock
- 1 cooked chicken breast, chopped into chunks
- 1 stalk lemongrass
- 6 lime leaves
- 200g button mushrooms, quartered
- 1 small knob fresh ginger root, peeled and grated
- 1-4 chopped red chillies (adjust according to spiciness preferred)
- 165ml tin coconut milk
- 2 tbsp Thai fish sauce
- 2 tbsp fresh lime juice
- 1 tsp soft brown sugar
- To serve
- Small bunch fresh coriander leaves
- Few fresh basil leaves
- Few spring onions, finely chopped