Cookies help us deliver our services. By using our services, you agree to our use of cookies.
Go back
Tom Kha Gai
Total time
105 min
$ $ $


Soup for the summertime. Perfect use for a supermarket roast chicken or any leftovers too.


Serves 6


Step 1
For the stock. Strip the meat off your leftover / rotisserie chicken and place the carcass into a large pan. Top with cold water, 40g chopped ginger, 1 stalk chopped lemon grass and 1 halved Thai chilli
Step 2
Add 2 cloves peeled garlic, 1 chopped onion and 1tsp kaffir lime leaves to the stock aswell. Bring to a boil over a high heat. As the water begins to boil scum will form on the top so use a spoon to remove that. After 10 minutes or so scum will stop forming. Once boiling turn the heat down to a steady simmer. Leave the stock to bubble for between 1hr and 1h30 mins
Step 3
When ready, strain the stock into a sieve, discard the aromatics and chicken bones and season with salt. For the soup heat the oil in a large pan over a medium heat. Add 1 sliced onion, 2 garlic cloves, 1 chilli, galangal, and 1 lemongrass for about 3-5 minutes until softened. Add the red curry paste and cook gently for about 3 minutes
Step 4
Add the mushrooms and cook for a further minute. Pour in 1L of the stock along with the coconut cream. Stir and bring to a gentle boil. Add the chicken, fish sauce, lime juice and sugar. Reduce the heat to low and leave to infuse for about 5 minutes
Step 5
Tip in the raw prawns and leave to cook for 1 minute (they should turn pink almost immediately as the soup will be very hot!). Finally add the spring onions, fresh coriander and lime juice and you’re ready to serve. I served with sticky jasmine rice but the soup is just as delicious on its own. Enjoy!
Psst. This is better in the app
It's totally free, too
Get the App
Or continue on our website