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Gai Tom Kha (Thai Chicken and Coconut Milk Soup)















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


4 cups coconut milk
1 ½ cups chicken broth
3 quarts galangal root
pieces, dried, or 6 qt pieces fresh
4 Stalks lemongrass
fresh, bruised, cut into 2-inch lengths
6 each serrano chiles
fresh, into rounds
1 large chicken breasts
whole *
4 tablespoons fish sauce
nam pla
5 each kaffir lime leaves
2 each limes
fresh juice
2 tablespoons cilantro


  • cut into ½-inch pieces (with or without bones, see note)

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil.

Reduce heat and simmer for 20 minutes.

Strain stock; discard galangal and lemon grass.

Return stock to a boil, add chicken and simmer until tender, about 2 minutes.

Add fish sauce, citrus leaves and remaining chiles.

Stir in the lime juice.

Garnish with coriander.

NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 32890% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 826mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 14%
Calcium 4% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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