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Serves: 4


Tom Kha Gai (Thai Coconut Chicken Soup)


½ teaspoon crushed garlic 6 Kaffir lime leaves 1 Stalk lemon grass, white part only, quartered 2 Cups coconut milk (light optional) 2 Cups Chicken stock (Real chicken stock consommé is good) 2-3 chicken breast fillets, sliced 2 Tablespoons fish sauce 1 teaspoon finely chopped chilli ¼ Cup lime juice 1 teaspoon soft brown sugar ¼ Cup fresh coriander leaves 1 bunch Bok Choy


Step 1: Mix garlic, kaffir lime leaves and lemon grass with the coconut milk and stock in a saucepan and bring to the boil. Reduce heat and simmer for 10 mins, stirring occasionally. Step 2: Add chicken strips and chilli and simmer for 8 minutes. Add Bok Choy, simmer for further 2 mins. Turn off heat and mix in the lime juice, fish sauce and sugar. Serve with coriander leaves.   Recipe prepared for TAPfit by Emma Brown, Nutritionist. BBB Nutrition.