Submitted by Kate T
Thai coconut chicken soup - Tom Kha Gai
Serving: 6
Ingredients
- 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
Instructions
- 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!
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Made this for tea tonight. Delicious. Better than the Thai Restaurant we often visit.
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.
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
Thanks Kate T this was beautiful, tangy and very easy to prep. Smelt divine all day and even better in the toasting