Thai Ginger Chicken Soup

Thai Ginger Chicken Soup, also known as Tom Kha Gai is a healthy classic, using Thai ginger (also know as galanga).  It’s a light soup that’s perfect for summer, and it’s easy to prepare at home.  We think Hildegard of Bingen would have included this meal in a balanced Medieval diet.

Thai Ginger Chicken soup (Tom Kha Gai)


  • 3 cups of coconut milk
  • 1 cup of meat broth
  • 2 chicken breast fillets (full breast cut in half), sliced
  • 1 can of mushrooms (straw mushrooms or portabello), drained and halved
  • 1 piece (2.5 inches) Ginger or Galangal, peeled and cut into thin slices
  • 1 stalk lemon grass cut into 1 inch pieces
  • 2-3 Tablespoons fish sauce (Thai Kitchen makes a nice fish sauce)
  • 4 Kaffir lime leaves torn in half
  • 2-3 Tablespoons lime juice
  • 1 handful of chopped fresh coriander


Place coconut milk and broth together in a pot and bring the mixture to a simmer.  Prepare two chicken breast fillets by slicing in half, tenderizing, and cutting into cubes.  Add chicken, mushrooms, Ginger and lemon grass, and allow to simmer for about 7 to 10 minutes, or until the chicken is cooked. Add fish sauce and kaffir lime leaves, allowing to simmer for another 3 to 5 minutes.  Turn off the stove, and stir-in lime juice.  Season to taste with more fish sauce and lime juice if necessary. Serve in a large bowl with the coriander sprinkled on top.  Consider replacing mushrooms with carrots, if you’re not a big fan of mushrooms.

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