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Adrienne's Tom Ka Gai

Adrienne's Tom Ka Gai

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Adrienne Barnett

Fragrant, spicy, and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.
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Reviews

KANOM
532
11/1/2003

Hi, I'm thai and want to change some ingredients in the recipe. Well, I will tell you how to cook Tom Ka Gai. Firstly, you got to cook pieces of chicken breast in coconut milk--you can add some water--depends on how thick you like. Secondly, put 3-5 pieces of lemon grass (2 inches each), 3-5 pieces of galanga (0.5 centimeters thick), 3-5 kaffir lime leaves (we called it bai-ma-grood), lemon or lime juice, fish sauce, crushed fresh chilli, coasly chopped cilantro, mushroom or cabbage. The taste will be a bit sour, salty and spicy. You can buy all ingredients in asian food shop. Don't put ginger because "Ka" in thai means galanga. Those two are look alike, but their smell are totally different. We eat Tom Ka Gai with rice and when you eat it don't eat lemongrass, kaffir lime leaves and galanga. We put it for smell not eat.

PAMELA D. aPROpos of nothing
80
1/23/2009

Why eat anything else? Find an Asian market and get galangal, lemongrass, and kaffir lime leaves. I more or less doubled everything except the fish sauce. I used 1 reg and one lite coconut milk. Skipped the oil, added some chili paste for extra spice. Omitted the bok choy and used green onions. I used half water and half chicken broth. Don't forget to serve with rice. Tastes as good as the recipe from my Thai cookbook. UPDATE: I have since made this with bok choy and did not like it as much, and I love bok choy. Also, if your soup tastes "flat" you need to add a squeeze of lime juice to brighten all the flavors. The lemongrass should be bruised, give it a bash with the flat side of a knife or smack with your rolling pin, and NOT chopped or consumed.

KIMAR
49
1/10/2004

Outstanding! Exotic & unique flavor! I omitted the fish sauce (unable to find any), and had to use dried lemongrass from a spice jar because I couldn't find fresh (I live in a semi-rural area). Per previous comments, I substituted chicken broth for the water and reduced the red pepper by half. It was still quite tangy, so next time I'll probably reduce the red pepper further. I added a little extra bok choy and cilantro. Thanks for the recipe!!