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Tom ka kai soup with chicken and lemon grass

Mains, Poultry

Soup made of coconut milk, lemongrass and kaffir lime leaf topped with oyster mushrooms, and pieces of chicken breasts.


Recipe for 4 persons

For the soup

2 Unit(s)
Chicken breast
1.20 Liter(s)
Coconut milk
200 Gr
Oyster mushroom
12 Unit(s)
Kefir lime leaves
2 Unit(s)
Green onion
6 Sprig(s)
Fresh cilantro
2 Unit(s)
Bird's eye chili
60 Ml
Fish sauce nuoc-mâm
4 Stick(s)
2 Unit(s)
10 Gr
2 Piece(s)

Preparation time: 30.00 min

  • General 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.
  • Soup 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.
  • To serve
    Serve in soup bowls and garnish with sliced green onion, chilis and coriander sprigs.
Galangal is a close cousin of ginger. Widely used in Asian cooking, it has some lemony, peppery, minty aromas and accompanied by slight bitterness and pungency.

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