Thai coconut chicken soup – Tom Kha Gai

Submitted by Kate T

Thai coconut chicken soup - Tom Kha Gai

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Serving: 6
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes


  • 2 x 400ml can coconut milk
  • 1L chicken stock
  • 2 tbs red curry paste (more for a stronger flavour)
  • 600g chicken pieces (thigh or breast)
  • 1 stalk lemon grass chopped into pieces
  • 3 or 4 large mushrooms, chopped
  • 1 red capsicum, chopped
  • 1-2 chillies to taste, diced finely
  • 1 tbs grated fresh ginger
  • 2 tbs fish sauce
  • 2 tbs brown sugar
  • Lime juice to garnish
  • Fresh coriander leaves to garnish


  • Prepare ingredients and then place all in the slow cooker. Stir to combine and cook for 7 hours on low. An hour before serving, taste & add extra sugar if needed or a splash of soy for salt.
  • Serve with a nice squeeze of fresh lime juice & coriander leaves to garnish. Enjoy!

4 thoughts on “Thai coconut chicken soup – Tom Kha Gai”

  1. Elizabeth Turski

    Made this for my husband and I when he was sick and we both really enjoyed it! So yummy warming with distinct Thai flavoring. Nice amount of heat too, I used two red chilies. I think it made hubby feel better too.

  2. Thank you so much for this recipe , loved it I took out the capsicum as my husband doesn’t like it but still came out fantastic

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