Tom Kha Kai

Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Tom Kha Kai or Tom Kha Gai 

This classic soup has quintessential Thai ingredients. This chicken and coconut soup is rich and flavourful. There are many variations to the soup, but a few constants, coconut milk, lemongrass, chillies and ginger are usually the base of the soup. A little fish sauce, mushrooms, coriander and kaffir lime leaves can be added for a bit more depth and flavour. I’ve put together this recipe as a basic and easy base that you can add to depending on what you have in the pantry. 

Tom Kha Kai recipe

Ingredients

Tom Kha Kai ingredients - chicken breast, coconut milk, ginger powder, spring onions, Serrano chillies, lemongrass and lime juice.
Tom Kha Kai ingredients
  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 serrano chillies, chopped
  • 2 tsp. lemongrass 
  • 1 juiced lime
Simmer the chicken until it is tender.
Simmer the chicken until it is tender.
Stir in the lime juice.
Stir in the lime juice.
Tom Kha Kai
Tom Kha Kai

Tom Kha Kai 

  • Servings: 4
  • Rating: ★★★★★
  • Print

My take on the traditional Thai recipe



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 chopped serrano chillies
  • 2 tsp. lemongrass 
  • 1 juiced lime

Directions

  1. Instructions
  2. Bring one cup coconut milk to boil in a large saucepan.
  3. Add the chicken, lemongrass, and ginger to the coconut milk, reduce to a medium heat.
  4. Put the lid on the saucepan, simmer until the chicken is tender and cooked through.
  5. Add the rest of the coconut milk to the pan along with the spring onions and chillies, let the liquid come back to the simmer.
  6. Stir in the lime juice just before serving.

Nutrition

Per Serving: 195 calories; 7 g fat; 5 g carbohydrates; 27 g protein

Equipment

  • Saucepan
  • Knife
  • Chopping board
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

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