Main Ingredient
Chicken 500 g.
Coconut Milk 1,000 g. 
Rice straw mushroom 200 g.
Fresh galangal 50 g.
Bashed galangal 25 g.
Bashed lemon grass 100 g.
Kaffir lime leaves 3 g.
Coriander root 37 g.
Soup powder 11 g.
Rice straw mushroom 200 g.
Fresh galangal 50 g.
Bashed galangal 25 g.
Bashed lemon grass 100 g.
Kaffir lime leaves 3 g.
Coriander root 37 g.
Soup powder 11 g.
Salt 10 g.
Hot chilli 10 g.
Lime juice 50 g.
Lime juice 50 g.
Fish sauce 50 g.
Coriander leaves 5 g.
Coriander leaves 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Cooking Method
1. Cut up the chicken
2. Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves
2. Mix galangal, lemon grass, kaffir lime leaves and coriander root, all bashed, add coconut milk and heat until fragrant, add chicken and low heat until done then season with salt, soup powder, fish sauce, hot chilli, mushroom, remove from heat, add lime juice and sprinkle with coriander leaves
Strong point of Tom Kha Kai
Low fat compared to other coconut dishes. Provide phosphorus and rather low calories.
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