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  • Thai tom kha gai soup

Recept time 30 min.
Recept time 6
Recept time Saucepan

Close your eyes and experience the taste of Thailand with this lovely tom kha gai. This soup guarantees a taste sensation by combining the lovely fresh taste of lime and lemongrass and the spicy tang of cayenne pepper


  • 1 EAT ME lime
  • 1 stalk EAT ME lemongrass
  • 1 EAT ME cayenne pepper
  • 200 g chicken fillet
  • 3 tbsp. ginger syrup (or 3 tbsp cane sugar)
  • 3 à 4 chicken stock cubes
  • 400 ml coconut milk
  • 1 clove of garlic
  • 1 red bell pepper
  • 4 mushrooms
  • 1 tbsp. olive oil
  • 1 onion
  • pepper & salt
  • 1 tbsp. corn flour (optional)

Let's get to work

  1. Add the chicken stock cubes into 1 liter of boiling water.
  2. Peel the onion, halve the bell pepper and remove the seeds.
  3. Cut the bell pepper in thin strips, slice the onion in half rings, the mushrooms in slices
    and the chicken fillet in strips.
  4. Rinse the cayenne pepper, remove the seeds and slice the pepper in tiny pieces.
  5. Chop the garlic finely. Rinse the lemongrass and cut in 3 pieces.
  6. Fry the onion and bell pepper for 2 minutes with 1 tablespoon of olive oil in a large pan.
  7. Add the chicken fillet strips until they are seared.
  8. Add the mushroom, cayenne pepper and the lemongrass and bake this together for a maximum of 2 minutes.
  9. Deglaze with the chicken stock. Leave it to cook for another 2 minutes and then add the coconut milk.
    Cook gently for another 10 minutes.
  10. Cut the lime in half and squeeze the juice.
  11. Bring to taste with the lime juice, 3 tablespoons of ginger syrup and pepper and salt.


Thicken the soup with 1 teaspoon of cornflour if needed.

More recipes with lime

Kabeljauw Picasso met cactusvijgen
Cod Picasso with cactus figs
Fruitwater met aardbeien
Fruit water with strawberries
Zeebaars met kiwi-peulensalade
Sea bass with kiwi-mangetout salad
Granaatappel water
Pomegranate water
Mango-apple turnovers

Read more about the used products

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