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Coconut chicken soup - The quintessential Thai soup.



  • 1.

    Put the coconut milk and water into a medium sized pot and bring to the boil.

  • 2.

    Add the galangal, lemongrass, lime leaves, chillies, sugar, fish sauce and chilli paste and cook for 5 minutes before turning down to a simmer.

  • 3.

    Add the chicken and mushrooms and simmer a further 4 minutes.

  • 4.

    Add the lime juice and stir.

  • 5.

    Adjust the seasoning if necessary, by adding more palm sugar or fish sauce. The flavour should be hot and sour.

  • 6.

    To serve, ladle into bowls and sprinkle with the coriander.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Tom Ka Gai.


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