TOM KHA GAI RECIPE
Enjoy the creamy and aromatic flavours of Tom Kha Gai, arguably Thailand’s most loved soup. This recipe is made incredibly simple using lobo tom kha paste, delivering an authentic taste of galangal and lemongrass in minutes. Packed with tender chicken and fresh oyster mushroom (hed nang fah), it’s a comforting dish that balances savoury, sour, and sweet notes perfectly.
Ingredients (for 2-3 servings)
- 300g Chicken thighs or breast, cut into bite-sized pieces
- 1 packet (50g) Lobo tom ka paste
- 1 cup (approx. 100-150g) Oyster mushroom (hed nang fah), torn into bite-sized pieces
- 400ml Coconut milk
- 240ml Water (or chicken stock)
- 1-2 tsp Palm sugar (to taste, for balancing the flavour)
- Fresh coriander leaves, for garnish
- 2-3 Fresh bird’s eye chillies, crushed (optional, for extra spice)
Method
- Prepare the Soup Base: In a medium saucepan, pour in the coconut milk and water. Bring it to a gentle simmer over medium heat.
- Add the Paste: Stir in the contents of the lobo tom kha paste packet. Mix well until the paste is fully dissolved into the coconut milk mixture. You will immediately smell the fragrant galangal and lemongrass.
- Cook the Chicken: Add the chicken pieces to the simmering soup. Cook for about 5-6 minutes, or until the chicken is cooked through and turns white.
- Add Mushrooms: Add the fresh oyster mushroom (hed nang fah) to the pot. Simmer for another 2-3 minutes until the mushrooms are soft.
- Season: Taste the soup. The paste is already seasoned, but for a chef’s touch, add the palm sugar to balance the saltiness and acidity. This rounds out the flavour perfectly.
- Serve: Turn off the heat. Ladle the hot soup into bowls.
- Garnish: Sprinkle generously with fresh coriander leaves and add the crushed chillies if you like a bit of a kick. Serve immediately with steamed jasmine rice.
OYSTER MUSHROOM (HED NANG FAH)
£1.39
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THAI CORIANDER (PAK CHEE THAI)
£3.15
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SMALL RED CHILLI (PRIK KI NOO DANG)
£2.15
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Note:
- Mushrooms: Oyster mushroom (hed nang fah) is the classic choice for Tom Kha. Its texture absorbs the coconut broth beautifully.
- Authentic Flavour: While the paste is convenient, adding a little palm sugar is the secret to achieving that restaurant-quality depth of flavour.
- Protein: You can substitute chicken with prawns or firm tofu for a vegetarian version.
