Tom Kha Gui

Coconut milk, lemongrass and lime juice topped with fresh coriander and chilli to create a spicy broth for this Thai-inspired soup with strips of white succulent chicken.

Serves: 4 Prep: Cook:
Print recipe


  • 2 chicken La Ionica chicken breasts, skinless and boneless
  • 3-4 slices galangal
  • 3-4 slices lemongrass, cut into 2x3cm pieces
  • 3 cups chicken stock
  • 1 whole chilli
  • 6 Kaffir lime leaves
  • 400ml of coconut milk
  • ½ can of straw mushrooms
  • 1 tablespoon of fresh coriander, roughly chopped
  • Fish sauce & lime juice to taste

Cooking Method:

  1. Slice the chicken breasts lengthways and then across the grain, approximately 1/2cm thick.
  2. Place the lemongrass, galangal, chicken stock, chilli and lime leaves into a medium saucepan and bring to a simmer, then add the coconut milk.
  3. Add the chicken pieces and straw mushrooms to the soup.
  4. Poach gently for about 3 minutes or until the chicken is cooked; without allowing it to boil.
  5. Add the fish sauce and lime juice to taste.
  6. Serve warm and sprinkle with some fresh coriander.
Print recipe