Chicken Coconut and Galangal Soup (Tom Ka Gai)

Photo of chicken coconut and galngal soup
About 3 servings
Preparation Time:
0.5 hours


  • 250ml chicken stock
  • 1 can (400ml) coconut milk
  • 2 medium stalk of fresh lemon grass, cut into 1 inch lenghs
  • 4 lime leaves, tear into big pieces
  • 3cm galangal, sliced thinly
  • 200gm chicken breast, cut into strips
  • 3 Tbsp fish sauce
  • 2-3 Tbsp lemon juice
  • 2-3 small fresh red chillis, sliced
  • Several coriander roots and stalks, chopped finely
  • 20 straw mushrooms
  • Coriander leaves (garnish)
Cooking Instructions
  1. Heat the stock with the coconut milk, and add lemon grass, lime leaves, galangal and coriander roots and stalks.
  2. Mix together and bring to boil, keep boiling for 5 minutes
  3. Add chicken and mushrooms, continue to cook until chicken is cooked
  4. Add fish sauce, lemon juice and chillis
  5. Remove galangal and lemon grass before serving. Serve with coriander leaves as garnish
Yukiko Anschutz, WEA Instructor