Day 5: Tom Kha Gai

Ok I'm seriously going to try and make dishes I've never tried before! I was craving a lemony soup so I made Tom Kha Gai, a Thai chicken coconut soup. Served with a side of Ramesh and Champagne. Delish! 

Recipe can be found here. I didn't have fish sauce or lemongrass and it came out fine I think? I was sort of tipsy so I didn't mind...


1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

6 quarter-size slices fresh ginger

1 stalk fresh lemongrass, cut in 1-in. pieces

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks

1 cup sliced mushrooms

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)

1 teaspoon sugar

1 teaspoon Thai chili paste

1/4 cup fresh basil leaves

1/4 cup fresh cilantro


In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Sarah Natsumi MooreComment