Tom Kha Kai (Coconut)

Mini C's tempting Thai-style curry is oozing eastern promise and makes a sensational, speedy supper
Tom Kha Kai (Coconut)
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 400 ml coconut milk
  • 100 ml chicken stock
  • 2 stalks lemongrass, crushed
  • 2.5 pieces galangal, finely chopped
  • small handful coriander, finely chopped
  • 2 lime leaves, roughly torn
  • black pepper
  • 1 tsp caster sugar
  • juice 1 limes
  • 300 g chicken breasts, finely sliced
  • 50 g wild mushrooms, finely sliced
  • 2 small chillies, deseeded and finely chopped
  • 1 tsp curry paste

To serve:

  • 1 stalks lemongrass, finely chopped
  • 1 roasted chilli, finely chopped
  • fresh coriander leaves
  • plain boiled rice


1. Heat a wok over a high heat and add half of the coconut milk and the chicken stock.

2. Add the lemon grass, galangal and coriander. Stir in the lime leaves, season with a little salt and freshly ground black pepper and add the sugar and lime juice.

3. Stir in the chicken and wild mushrooms. Add the chillies and simmer for 5 minutes, until the chicken is cooked through. Taste, and adjust the seasoning if necessary.

4. Divide the curry between two warmed bowls and stir half a teaspoonful of curry paste into each. Garnish with chopped lemon grass, chopped roasted chilli and coriander leaves. Serve with rice.

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