Tom Kha Gai Soep

Tom Kha Gai Soup


Enjoy this delicious Thai coconut chicken soup. The addition of THE SPICE CLUB GREEN GODDESS and THE SPICE CLUB THAI add a deep and powerful flavor to the soup. Garnish with fresh red Thai peppers for extra spice and fresh lime juice for a hint of citrus.


4 persons

  • 2 chicken fillets
  • 200 grams of white mushrooms
  • 2 lemongrass stalks
  • Red Thai chilies (optional, to taste)
  • 4 teaspoonsTHE SPICE CLUB GREEN GODDESS or a stock cube
  • 800 ml of water
  • 400 ml (light) coconut milk
  • 4 teaspoonsTHE SPICE CLUB THAI
  • Lime juice (from 1 lime)
  • Soy sauce (to taste)
  • salt and pepper to taste


Step 1: Prepare the Ingredients

  • Cut the chicken fillets into thin slices.
  • Cut the white mushrooms into slices.
  • Bruise and cut the lemongrass stems into 5 cm pieces.
  • Slice the red Thai chilies (if using).

Step 2: Prepare the Broth

  • In a large saucepan, bring 4 tspTHE SPICE CLUB GREEN GODDESS(or a stock cube) and the lemongrass stems to the boil in 800 ml water over medium heat. Reduce heat and simmer for 5 minutes.

Step 3: Add Coconut Milk and Spices

  • Add the (light) coconut milk and 4 teaspoonsTHE SPICE CLUB THAIto the pan. Stir well and bring the mixture to a gentle boil.

Step 4: Add Chicken and Mushrooms

  • Add the chicken slices and mushrooms to the pan. Cook for 10 minutes or until the chicken is cooked through.

Step 5: Add Chilies, Lime Juice and Soy Sauce

  • Stir in the red Thai chilies (if desired), lime juice and soy sauce. Cook for another 5 minutes.

Step 6: Remove Lemongrass Stems and Serve

  • Remove the lemongrass stalks before serving. Spoon the soup into bowls.

Step 7: Garnish and Enjoy

  • Garnish withTHE SPICE CLUB POKEorTHE SPICE CLUB COCO & HAZEL. Enjoy this flavorful Thai coconut chicken soup!


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