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Tom Kha Gai - Thai Chicken Soup



4 portion(s)

  • 800 g chicken bone broth or chicken stock
  • 800 g coconut cream, (2 Cans)
  • 1 1/2 tsp Celtic Sea Salt
  • 6 Kaffir lime leaves
  • 6 Coriander Roots & Stalks
  • 2 stalks lemongrass, halved & bruised
  • 4 cm knob ginger, sliced thinly
  • 2 cloves garlic, bruised
  • 2 Organic Chicken Breast, cut in halve horizontally
  • 250 g Small button mushrooms, (halved if large)
  • 125 g cherry tomatoes, halved
  • 4 Spring Onions, cut into 4cm batons
  • 1 Long Red Cayenne Chilli, finely diced
  • 1 tbsp sesame oil
  • 2 tsp fish sauce
  • fresh coriander to serve

Recipe's preparation

  1. 1. Place the chicken broth (or stock), coconut cream and salt into the Thermomix bowl. Position the basket in place and add the lime leaves, coriander, lemongrass, ginger, garlic and chicken breast. Cook for 18 Mins/90°/Speed 3.

    2. Lift the basket out of the Thermomix with the spatula and discard the aromatics. Check that the chicken is cooked, and take it out of the basket and set aside to cool slightly.

    3. Insert the butterfly into the Thermomix and add the mushrooms, tomatoes, and white stems of the spring onions and cook 8 Mins/90°/Speed 3/Counter-clockwise operation.

    4. Add the green pieces of spring onions, chilli, sesame oil and fish sauce and cook for a further 2 Mins/90°/Speed 3/Counter-clockwise operation.

    5. Shred the chicken with a fork and add to serving bowls. Pour the hot broth over the top.

    6. Garnish with coriander and serve.


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For many years we’ve attended a beautiful local Thai restaurant in Noosa. My husband and I always used to love our occasions where we would share this delightful Thai soup called Tom Kha Gai. It was so warming and soothing with its brothy feel and being infused with the rich spicy Thai flavours of lemongrass, ginger, garlic, kaffir lime & coriander.

I decided that I had to make it at home! And it had to be really really like the original in the restaurant! After much research and many many batches and tweakings I came up with the following. My husband thinks its pretty fantastically close to the original! I was VERY excited as he is a real food critic!

I love soup. I even like soup when it’s not winter! It’s been pouring rain here in Queensland this week and it just seemed fitting for dinner tonight. We had some friends for dinner and it went down a treat!

My husband often lectures at nights and this is perfect for him if he is hungry when he gets home late. It’s very low carb and easy on the digestion. You can add vermicelli to it, however I prefer to keep it grain free and keep the carbs that little bit lower…and I just don’t think it needs it!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • First time cooking anything

    Submitted by Mika♡T on 6. November 2015 - 20:43.

    First time cooking anything like this ever and i absolutely loved it. 

    It was a really nice and flavourful soup. I didn't add as much chilli, i added galangal too. I found I needed to cook the chicken for double the time as it was still raw. Next time i think 8 tenderloins will be enough. 

    Hubby went back for seconds. 

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  • This sounds pretty good, but

    Submitted by Katie-Girl on 30. May 2015 - 15:04.

    This sounds pretty good, but you might like to add Galangal. I feel it is a vital ingredient for Tom Kha Gai. It's my favourite soup and my ultimate challenge comfort food! 

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  • I did a half serve and it

    Submitted by Sandy066 on 17. May 2015 - 21:06.

    I did a half serve and it worked, but I have a TM5 and turned up the heat on the initial cooking to get it bubbling up over the chicken just need to be careful as it kind of spewed out the top but not overflowing.... YUM loved this recipe.

    Season at the end to your own taste!

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