Tom- kha-gai (chicken-and-coconut-milk soup with lemongrass)

Posted on October 17, 2020

Tom- kha-gai (chicken-and-coconut-milk soup with lemongrass)


  • 250 gm boneless chicken breast (cut in cubes)
  • 2 cups of shiitake mushrooms (edible mushroom) (removed stems)
  • 1 can unsweetened coconut milk
  • A bunch of stalk of lemongrass
  • 1 medium onion
  • 6 green onions (3 minced and 3 cut on diagonal)
  • 2-3 tablespoon grape seed oil
  • 2 tablespoon Thai red curry paste (or curry powder)
  • 2 cups of bean thread noodles (pre-soak in warm water)
  • 6 thick slices ginger
  • 3 lime leaves
  • 4 cups of chicken stock
  • 2 limes (juice)
  • 2 tablespoon fish sauce
  • 1/2 cups chopped cilantro
  • 1/2 cup minced fresh tarragon (a type of herbal)


  1. Trim the outer sheath & hard ends of the lemongrass, then whack it with back of knife & cut into 3 pieces.
  2. In a heavy pan, add oil, onion, minced green onion and cook for 1-2 min on medium flame.
  3. Then add lemongrass, curry paste, ginger and lime leaves & cilantro cook for 4 min.
  4. Then add stock & bring to boil, then boil gently for 15 min (it can be reserved in
    refrigerator at this point 2 days).
  5. Add coconut milk, then chicken & mushrooms and cook 5 min in a medium flame.
  6. Stir lime juice & add salt to taste.
  7. Remove ginger & lemongrass before serving.
  8. Add bean thread noodles and garnish with herbs & Serve.

Note: Bean thread noodles are the thin noodles made from ground mung beans or mung bean flour. They are also called transparent
or cellophane noodles.

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