Tom Kha Gai (Thai Chicken Coconut Milk Soup)

Tom Kha Gai (Thai Chicken Coconut Milk Soup)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 12 oz. coconut milk canned preffered, such as chaokoh
  • 1/4 lb. chicken breast cut into small chunks
  • 1 limes juice and grated peel
  • 1 Mariposa Farms Fresh Lemongrass four inch piece, cut very thin
  • 3 slices galangal root more if desired, or substitute fresh ginger
  • 1 Mariposa Farms Dried Serrano Pepper to taste, cut into thin circles
  • 1 sprig Mariposa Farms Fresh Cilantro for garnish


  • Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.
  • In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles.
  • (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.)
  • Bring the coconut milk to a simmer.
  • When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them.
  • Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or until the chicken pieces are finished cooking.
  • Remove from heat and serve immediately with fresh cilantro leaves for garnish.