Tom Ka Gai –

a simple thai soup

private chef



Cut the chicken into small pieces.

Chop finely the onions and the garlic.

Clean the chillies from the seeds and cut in thin stripes.

Peel the ginger and chop fine.


Glaze the onion first in the pot in some vegetable oil.

Add the garlic and the Tom Ka-paste. Stir in the vegetable broth and the coconut milk

and heat up well.

Add the lemon gras, the chili, and the ginger and keep on simmering briefly.

Finely add the chicken, and keep on cooking for about 5 minutes until you add the bamboo shots and season with some salt and lemon juice. Do not use too much salt, because the Tom Ka-paste is already spicy and salty.

Remove the lemon grass back from the soup and let the soup rest for a bit more. Then sprinkle with fresh chopped cilantro and serve.







Ingredients: 4 Persons


500 g chicken breast

2 x 400 ml coconut milk

250 ml vegetable stock (fresh made)

2 stalk lemon gras

1 big onion

3 cloves of garlic

1 p red hot chili

5 Tsp tom Ka-paste, red

1 glas bamboo shots

20 g fresh ginger

2 bunch of fresh cilantro

1 dash of soy sauce