Tom Kha Kai
  • Tom Kha Kai
  • Exotic Coconut Cream 2.00 cups
  • Exotic Fish Sauce 1.00 tbsp
  • Exotic Tom Kha Paste 3.00 tbsp
  • Skinless Chicken Breast 200.00 grams
  • Lemongrass 1.00 stalk
  • Chillies 3.00 pcs
  • Sugar 1.00 tbsp
  • Galangal Root 5.00 slices
  • Coriander 2.00 stalks
  • Lime Juice 1.00 lime


  • Boil the coconut cream. Turn down a heat a bit so the
    coconut won’t over flow or break.
  • Add a thinly slice lemongrass, a couple of chillies,
    some sugar and fish sauce. Give it a stir.
  • Pop the chicken into the boiling coconut cream stock.
    Put ‘Tom Kha Paste’ in the coconut cream.
  • Put lime juice to get more sourness and coriander leaf.
    Ready to serve.