Submitted By: Monica Bennett from

Tom Ka Gai Soup

Prep Time

30 Minutes

Cook Method


Categorized under: Dinner



6 cups good-quality chicken stock 

1-2 chicken breasts sliced

1 lemongrass stalk

4 kaffir limes leaves (found at your local asian grocer)

1 cup shiitake mushrooms

1 thumb-size piece galangal or ginger, grated

1 Tablespoon of Thai Chili Paste

1 can good-quality coconut milk

2 Tbsp. lime juice

1 Tbsp. brown sugar

2 Tbsp. fish sauce 

handful fresh cilantro 

handful fresh basil leaves



Cut 1/2 off the top of the lemon grass stalk.  Bruise the stalk by beating it gently with the side of soup can or a rolling pin -- you want to open it up a bit so when you place it into the broth it will release it's flavor easily.

Place chicken broth in a pot over medium-high heat

Add sliced chicken and mushrooms. Add the lemongrass, galangal or ginger, kaffir lime leaves and chili paste. Bring to a boil and cook until chicken is done.

Turn heat down to medium. Add the coconut milk, fish sauce and brown sugar and simmer for a few minutes.

Turn heat down to simmer and add the lime juice and basil leaves and stir through.

Ladle soup into serving bowls and sprinkle with cilantro.