Coconut milk soup with chicken (Tom Kha Kai)

50 g chopped chicken, chopped into bite-sized pieces

1.5 cups of coconut milk
1 stalk lemongrass – smashed and cut into 2-inch pieces
3 pieces of thinly sliced galangal
3 kaffir lime leaves – roughly torn
2-3 small chilies or more – crushed
1 Tomato – cut into bite size pieces
¼ cup Oyster mushrooms – cut into bite size pieces
½ Onion – cut into bite size pieces
Chopped coriander and spring onion

1 tsp. sugar
1 tbsp. fish sauce
1.5 tbsp. lime juice


  1. Heat the coconut milk in a pot over medium heat just until boiling. Then add lemongrass, galangal, kaffir lime leaves, chilies, sugar, and fish sauce. Simmer for 2-3 minutes.
  2. Add chicken, then cook until done
  3. Add tomato, coriander, onion and mushroom. Cook for 2-3 minutes
  4. Turn off the heat, add lime juice, and serve


(The herbs are meant for infusion only and not meant to be eaten)