Thai chicken noodle soup

Preparation info

  • Serves


    Appears in



    By Terry Durack

    Published 2002

    • About

    Tom kha gai, creamy, coconutty, galangal-powered chicken soup, is second only to the great torn yam goong in Thailand’s top-of-the-pops soups. By adding rice noodles, you get an effect not unlike a Thai curry laksa.


    • 2 stalks of lemongrass, white part only
    • 400 g (14 oz) chicken meat


    Bruise lemongrass and cut into 2.5 cm (1 in) pieces. Cut chicken meat into bite-size pieces. Bring chicken stock and half the coconut milk to the boil, and add chicken, lemongrass, lime leaves, galangal, salt, sugar, and 1 tbsp fish sauce. Simmer for 15 minutes.

    Stir in remaining coconut milk. Toss in chillies and add remaining fish sauce and lime juice to taste. Remove from the heat.</