Tom Kha Gai (Thai Coconut Chicken Soup)

  • Serves
  • Maintenance

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 from Nutritionist, Emma Brown. BBB Nutrition.