Spiced chicken, lemongrass and coconut soup with chilli jam

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

I fell in love with the flavours and textures of tom kha gai years ago on my first visit to Thailand. I have since adapted the fragrance and balance of flavours of this classic to suit my own style of cooking.


  • 1 x 1.8 kg free-range, corn-fed chicken
  • water
  • 8 slices


  1. Wash chicken to remove all blood. Bring a stockpot of water to a boil, then immerse chicken and blanch for 5 minutes. Remove and drain, then cut into quarters.
  2. Finely chop 6 slices of the galangal, ginger, coriander roots, shallots, 3 of the chillies, 6 of the lime leaves and 2 stalks of the lemongrass.
  3. Bring coconut cream to a boil in a large saucepa