Thai coconut chicken soup – Tom Kha Gai

Thai coconut chicken soup – Tom Kha Gai


September 5, 2014

  • Prep: 15 mins
  • Cook: 7 hrs
  • Yields: 6


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


1Prepare 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.

2Serve with a nice squeeze of fresh lime juice & coriander leaves to garnish. Enjoy!

Submitted by Kate T


4 Reviews

Darren Comley

September 30, 2018

Thanks Kate T this was beautiful, tangy and very easy to prep. Smelt divine all day and even better in the toasting


July 9, 2017

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

Elizabeth Turski

June 10, 2016

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.


November 19, 2015

Made this for tea tonight. Delicious. Better than the Thai Restaurant we often visit.

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