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Tom ka ka soup with chicken and lemongrass

Soups & Broths, Salted, Gluten free, Poultry, Vegetables and Fruits

Lots of flavors in this classic soup of Thailand.


Recipe for 4

Tom Ka Ka

1 Unit(s)
Chicken breast
1 Liter(s)
Coconut milk
150 Gr
Oyster mushroom
8 Leaf(ves)
Kefir lime leaves
2 Unit(s)
Green onion
6 Sprig(s)
Fresh cilantro
1 Unit(s)
Red hot chili
2 Tbsp
Fish sauce nuoc-mâm
1 Piece(s)
2 Stick(s)
1 Unit(s)
2 Tsp

Preparation time: 40.00 min

  • Preparation

    Cut the chicken into strips. Slice the green onion thinly. Slice the galangal. Crush the lemongrass stick with your knife handle. Slice the oyster mushrooms. Tear the kaffir lime leaves in half. Juice the lime and slice thinly the chili. Chop the coriander.

  • Tom Ka Ka preparation

    In a pot, put together the coconut milk and whisk in the cornstarch. Add in the galangal, lemongrass and kaffir lime leaves. Simmer for 10 minutes on low heat. Strain the broth in order to get rid of the herbs. Add in the chicken and mushrooms and simmer 5-10 minutes until the chicken is cooked. Add in the fish sauce and lime juice. Serve in soup bowls and garnish with sliced green onion, chilis and coriander sprigs.

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