Ingredients
6 portion(s)
Tom Kah Gai
- 800g coconut cream (2 tins)
- 6 kaffir lime leaves (whole)
- 40g fresh galangal, peeled and sliced into thin coins, OR 2 teaspoons galangal powder
- 20g lemon juice
- 40g fish sauce
- 1 teaspoon sugar
- 1 fresh chilli roughly chopped
- 2 stalks lemon grass, white part only, cut into small 2cm pieces
- 400g chicken fillets, breast or thigh, cut into 2cm pieces
- 100g champignons, fresh or canned
- fresh coriander, mint or basil leaves, to serve
- extra sliced fresh chilli, to serve (optional)
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6
25min
Preparation 25minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place coconut cream, lime leaves, galangal, lemon juice, fish sauce, sugar, chilli and lemon grass into TM bowl and cook for 5 minutes, 100 degrees, REVERSE, speed 2.
Place TM simmering basket into TM bowl and place chicken in basket. Cook 15 minutes, 100 degrees, REVERSE, speed 2.
Add champignons to the basket with the chicken and cook a further 5 minutes, 100 degrees, REVERSE, speed 2.
Check that the chicken is cooked through, then remove basket and place the chicken and champignons into thermoserver.
Taste to see if extra lemon juice, fish sauce or sugar is needed. If soup is too thick, add a little more water or coconut cream.
Strain the remaining liquid through the simmering basket into the thermoserver and discard the aromatics.
Garnish with fresh coriander, mint or basil leaves, and extra sliced fresh chilli if using.
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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Tip
**Soup can be eaten on its own or served over rice for a more hearty meal.
**If you try my recipe, please feel free to leave a comment and rating - I appreciate your feedback!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a comment5/5! Sensational! Bursting with flavour and SO...
5/5! Sensational! Bursting with flavour and SO simple to make. This will be a regular for us after making it for the first time last week. I personally don't like chilli so omitted this in the recipe but bought a fresh chilli to use as the garnish for my husband. We both loved this recipe with/without the chilli. Thank you kindly for sharing this recipe.
So delicious and so easy! love this recipe!
So delicious and so easy! love this recipe!
There are not enough stars for this dish. It's...
There are not enough stars for this dish. It's just brilliant. It's spot on what you'd get at Thai. Truly delicious - well done!
I used marinara mix and added a can of Asian...
I used marinara mix and added a can of Asian vegetable ie sprouts, water chestnuts, mini corn etc to the mix with the champignons.
so good. So, so good.
This was delicious!! I had to go back for thirds...
This was delicious!! I had to go back for thirds as my kids kept asking me for "just one more mouthful" from my bowl over and over again! Thank you, what a fantastic recipe!
Amazing recipe. It was as good as what we had in...
Amazing recipe. It was as good as what we had in our favourite Thai restaurant. We made it fir dinner served with rice and I must admit I could not stop eating... so good. The only thing is make sure you keep an eye in your thermie, as it can overflow when boiling (mine did a lot). I ended up adjusting temperature to 95°C to prevent this to happen again.
For sure we will make it again Thanks for sharing this recipe
Our fave soup, no more takeaway. I add thinly...
Our fave soup, no more takeaway. I add thinly sliced cabbage, more chilli and serve with rice 👌🏼
Loved this! Solid 5 star review.
Loved this! Solid 5 star review.
Hi Tanya - awesome recipe - great flavours and...
Hi Tanya - awesome recipe - great flavours and very easy. Will definitely make again. Thanks
This is an absolute favourite in our home. Beats a...
This is an absolute favourite in our home. Beats a takeaway 🥡 any day with its flavour, simplicity, speed and $$$!
It takes a proud first place 🥇 in our Fake-Away contest!!!
Thank you you so much for this yummy 😋 recipe x
DELICIOUS!!...
DELICIOUS!!
I have never had this before, and had no idea what to expect when someone suggested making it... have made it twice at home since then - it is soooo good!!! I didn't have the lime leaves or galangal the first time, so used ginger instead and squeezed some lemon juice in to the soup when I served it. When I tried it the next time, I used both the leaves and galangal, but couldn't honestly notice a big enough difference to worry about having them (vs just using ginger, which is more widely available where I live). I added prawns in with the chicken and mushrooms too. An absolute winning dish - thank you!!
This was good - I used a little less coconut cream...
This was good - I used a little less coconut cream and topped up with water and small amount of chicken stock concentrate. I also added capsicum (red) and green beans, subbed galangal with ginger and added a bit more lemon grass and kaffir lime leaves. Thanks for this recipe.
Had this for dinner tonight Received a high tick...
Had this for dinner tonight. Received a high tick of approval from my 3 boys! So easy, but so delicious. Thank you!
This was so delicious I used ginger because thats...
This was so delicious. I used ginger because that's all I had. This is definitely going on regular rotation here.
So easy and delicious I used fish instead of...
So easy and delicious. I used fish instead of chicken and lime instead of lemon. Added some green beans, broccoli and cherry tomatoes. Loved it
Such a flavour burst truly delicious I used prawns...
Such a flavour burst, truly delicious. I used prawns instead of chicken and a mix of lemon and lime juice. Sublime!
OMG!! Delicious! Will definitely be making this...
OMG!! Delicious! Will definitely be making this one again! Thanks!
Love love this recipe used
Love love this recipe used sliced Swiss brown mushrooms instead as that is all I had. So delicious bulked it up with beans & capsicum on the second nite to make it go a bit further. Definite keeper. Mr 3 loved it too.
Very yummy, everybody loved
Very yummy, everybody loved it even my 3 year old.
I loved this. I used ginger
I loved this. I used ginger because i didnt hava galangal. Also added some capsicum and veracheli rice noodles. Yum thankyou
First time I've made and
First time I've made and eaten a coconut based Thai soup and it was amaaazing! I served this with thick rice noodles, added extra water, lemon juice, fish sauce and sugar, and cooked it for an extra 15 mins as I used half defrosted chicken. I added 100gm bamboo shoots too. So so so delicious!! Great recipe Tanya!!
@thermotwinning
Just made this and it was so
Just made this and it was so delicious! I left out the sugar, capsicum (because I am eating low carb high fat) and mushrooms (just don't like them). I put prawns and broccolini in the steaming basket (did not use chicken) for about 7mins. I served over cauliflower rice. So good. Keeping this recipe!! Thank you
Very tasty thanks, only
Very tasty thanks, only change I made was dried chilli as I didn't have any fresh. Loved it
This is so delicious! The
This is so delicious! The whole family enjoyed it. I used ginger instead of galangal and lime juice instead of lemon juice. I also served it with steamed rice. This is one of my new favourite dinners.
Absolutely love this recipe.
Absolutely love this recipe. I do have rice with it, but its so fresh and yummy. Thank you
Absolutely delicious! Just
Absolutely delicious! Just like at the restaurant! I always use ginger and it turns out beautifully.
Made this two nights in a
Made this two nights in a row.
Couldn't find Galangal so used semi dried ginger instead.
Also used les chicken then recommended but added frozen prawns.
I used 1 can each of Coconut cream and milk.
Great flavours and easy to prepare.
Cheers
Fantastic. Everyone loved it
Fantastic. Everyone loved it
This was really lovely,
This was really lovely, thanks for sharing the recipe. I used the juice of a whole lime and a bit more fish sauce
I'm a Thermomix Consultant, wife and mum of two. I love cooking everything from scratch and nourishing my family with healthy, wholesome real foods.
Delicious and authentic. I
Delicious and authentic. I used additional fish sauce and lime juice to balance the flavours. I also served it with bean sprouts and brown rice. Next time I will ise coconut milk instead of cream.
Steph Sofield- Thermomix Consultant
Find me on Facebook 'Thermomistress'!
So glad you like it MinnieC79
So glad you like it MinnieC79
This is as good as any I've
This is as good as any I've had from a restaurant. I added some bamboo shoots and sugar snap peas to bulk it up. I also used lime instead of lemon as I prefer the flavour. Really quick and easy.