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Thai Food, Chicken & Coconut Soup,

Tom Kha Kai

Food Thai, Stir Fried Chicken with Holy Basil, Kai What Bai Kraprao


2 cups (16 fl,oz./500m1.) coconut milk

6 thin slices young galangal (Kha On)

2 stalks of lemon grass (Takhrai), lower portion cut into 1 in. (2.5 cm.) lengths, crushed

5 fresh kaffir lime leaves (Bai Makrut), torn in half

8 fl.oz. (250 g.) boned chicken breast, sliced

5 tablespoons fish sauce (Nam Pia)

2 tablespoons sugar

1/2 cup (4 fl.oz./125 ml.) lime juice

1 teaspoon roasted chilli paste (Nam Phrik Pao)

1/4 cup cilantro / coriander leaves (Bai Phak Chi), leafstalk clipped

5 green Thai chilli peppers (Phrik Khi Nu), crushed



Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan, and bring to boiling. Add the chicken, fish sauce and sugar and let it simmer for some four minutes, or until the chicken is cooked. Then add the remaining coconut milk. Heat to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Stir well and garnish with cilantro leaves and crushed chilli peppers

Tom Kha Kai

( Chicken  

& Coconut Soup )

Food Thai, Yarn Nuea, Picy Thai Beef Salad