Spicy Tom Kha Gai Soup

8 portions
55 min

Even though it’s a brutally spicy dish (which you can easily reduce with less chili or just omit it completely), because of its lightness and the flavor of the coconut, it’s perfect if you're craving something cooked and hot even in this killing summer heat. What I also really like about this recipe is that it perfectly evokes the Thai taste without the need of any special ingredient or spices. You can also easily leave out the meat if you want to turn it into a vegetarian or even vegan version. I hope you will like it and enjoy every bite (spoon?) of this comfort food.

Recipe details
  • 8  portions
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • coconut oil
  • 1/2 onion, chopped
  • 1 glove of garlic, chopped
  • 1 chili, chopped (use less if you don't like too spicy food)
  • 2 carrots, chopped into julienne
  • 2 white carrots, chopped into Julienne
  • 2 chicken breast, sliced into small bites
  • 1 can of coconut milk
  • cilantro, lime
  • salt and pepper

Firstly, melt the coconut oil in a huge pan. Add the onion, garlic and chili, season with salt and pepper and cook until caramelized. Then add the chopped carrots and cook using high heat until nicely roasted. Then add the chicken and roast until it becomes white on the outside.
Then add the coconut milk and some hot water to reach the perfect thickness. Cook until the vegetables are softened and the chicken is cooked through (about 20 minutes).
Lastly, add the cilantro and lime juice into the soup. Serve hot or even room temperature if desired.
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