Tom Kha Kai

Ingredients (serves 4)

1 corn-fed chicken

1 l chicken stock

1/2 l coconut milk (unsweetened)

50 g galanga root (or ginger)

2 lemon grass stalks

2 kaffir limes

3 dried kaffir lime leaves

3 small red chilli peppers

1 large red chilli pepper

4 tablespoons fish sauce

10 g palm sugar

1/4 bunch coriander

1/4 tray of mange-tout

1/2 bok choy

100 g edamame, blanched and podded

100 g chestnut mushrooms or shiitake mushrooms



Debone the chicken, slice the meat into strips. Then prepare a stock with the carcass, two stalks of white celery, the white stalk of one leek, onion, salt and pepper. Briefly blanch the chicken strips in the stock and set aside.

Add the bruised lemongrass stalks, the bruised galangal root, the lime leaves and the deseeded small chilli peppers to the stock, bring to the boil and cook for 10 minutes. 

Slice the mange-tout, the bok choy and the mushrooms into fine strips.

Strain the stock, add the sliced vegetables, the edamame and the coconut. Cook for three minutes. Season with fish sauce, pepper and grated palm sugar.

Add the chicken strips and cook for a bit. Plate and garnish with coriander and the large finely sliced chilli pepper.

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