• Tom Kah Gai Thai Coconut Soup

    Tom Kah Gai Thai Coconut Soup


    • 2 cans full fat coconut milk
    • 1 litre chicken stock
    • 6 thin slices fresh ginger
    • 1 stalk lemongrass, peeled and cut into 1 inch pieces
    • 2 cloves garlic, chopped
    • 500 grams skinless, boneless chicken thighs cut into 1 inch chunks
    • 500 grams prawns, peeled
    • 1 cup mushrooms, sliced
    • 1 red capsicum, sliced thinly
    • 2 tablespoons lime juice
    • 1 tablespoon fish sauce
    • 2 teaspoons honey
    • 1 jalapeno, diced
    • 1 teaspoon chili sauce or paste
    • 1/4 cup fresh basil leaves
    • salt and pepper
    • olive oil or coconut butter


    1. In a large pot heat 2 tablespoons of olive oil or coconut butter over a medium heat
    2. When at temperature, add jalapenos, garlic and sliced capsicum. Cook for 3-5 minutes until the garlic is slightly brown and the jalapenos and capsicum are slightly softened
    3. Add coconut milk, chicken stock, ginger and lemongrass. Increase heat and bring to a boil. Once boiling, reduce heat to a simmer for 15 minutes to infuse the flavours
    4. Add chicken, mushrooms, lime juice, fish sauce, honey and chili paste. Continue to simmer until chicken is firm and opaque
    5. Taste the soup and add salt and pepper if desired
    6. Using a strainer or mesh spoon, remove the ginger and lemongrass
    7. Add prawns and continue to simmer for a few minutes until prawns are cooked through
    8. Serve garnished with fresh basil