Tom Gha Soup

Servings: 4 (appetizer) 2 (main course)


16 fluid ounces soup broth (chicken stock)
2 tablespoons thai chile paste
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly or 3 tablespoons of galangal powder
3 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces  thick coconut milk
small red or green  Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.
1/2 cup mushrooms
1/2 medium white onion

Notes: Ingredients should be added accourding to taste. For a sweeter taste add more coconut milk. For spicier, add more thai chille peppers (I use about 4-5 for this recipe). Some people prefer to use 4 tablespoons of fish sauce for a saltier taste.

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice and chile paste. Stir thoroughly, (be sure to mash up the paste) 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).

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

Original recipe (I modified it) from


One Response to “Tom Gha Soup”


  1. Recipes by Dallin « Carlas CookBook - June 12, 2010

    […] Tom Gha Soup […]

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