February 19, 2024

Tom Kha Gai (Thai coconut soup) by Barry Horne

By Online Provenance Butcher
Tom Kha Gai (Thai coconut soup) by Barry Horne

Serves 4-6 


300g boneless skinless chicken thighs (sliced)

½ punnet mushrooms (sliced)

2 shallots

2 lemongrass

50g galangal or ginger 

3 cloves of garlic

1-2 Thai red chilli 

1ltr of Spring Thai Chicken bone broth

1 can coconut milk

1 tbsp Nonya's secret Sambal paste

½ bunch coriander 

1-2 spring onions

2 limes

2 tbsp fish sauce

1 tbsp palm sugar

Chilli oil to finish.


Start by roughly chopping the shallots, garlic, galangal (or ginger), chillies and one of the sticks of lemongrass.

Place a large saucepan on a medium high heat and add a tbsp of oil. Add the chopped vegetables and cook for 2-3 mins. Add the Sambal paste and cook for 1-2 mins and then add the bone broth and the coconut milk and cook this on a medium heat for 20-30 mins to infuse.

Strain the mixture and return to the pot, discarding the cooked vegetables.

Add the sliced chicken and sliced mushroom to the broth and cook on a low heat for 8-10 mins or until the chicken is cooked through. Season the broth with a squeeze of lime juice, fish sauce and palm sugar. Add the coriander and sliced spring onion and serve in bowls with a drizzle of chilli oil.