This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),
flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly taste
when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.

Ingredients

16 fluid ounces soup broth Chicken Stock
4- Lime Leafs shredded
4 or 5 2 inch pieces fresh lemon Grass bruised to release flavour
1 inch cube (or a bit more) Galanga sliced thinly.
4 tablespoons Squid Brand fish sauce
2 tablespoons fresh lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces Khun Chai Coconut Milk
small red Thai Chilli’s slightly crushed (to taste)
Thai coriander leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavours and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Method

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!

Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Khun Chai RiceThis quantity serves 4 with other food, but is probably only enough for two if eaten
separately.

If you would like to have a decent-tasting tom kha without spending the time to prepare above, we also
suggest you try our convenient Ready made Soup or Tom yam kha Paste