Deliciously healthy Tom Yam Kai Soup


Recipe – Tom Yam Kai soup

You can make this soup in under 10 minutes, it’s an aromatic Thai soup and a great pick me up. Definately a regular feature on the monthly menu in my home. If you’re vegetarian swap out the chicken for butternut squash and pea aubergines.

Serves 4


1.5 litres of chicken stock

2 stalks of lemon grass

4 garlic cloves, finely minced

500g mini chicken breast fillets, sliced into thirds

7.5cm chunk of fresh galangal or ginger, sliced

400ml can of coconut milk

2 fresh kaffir lime leaves or fresh lemon leaves

½ tsp dried red chilli flakes

2 spring onions, sliced diagonally

2 tbsp Thai fish sauce

25g fresh coriander, torn

2 limes, halved

Cooking Instructions:

Bring the stock to boil in a medium pan. Quarter the lemon grass lengthways and crush slightly. Add to the stock with the garlic, ginger, coconut, lime leaves and chilli.

Stir until the soup returns to the boil then reduce the heat and simmer for 5 minutes.
Add the chicken, bring to the boil and simmer until the chicken is cooked.
Add the white parts of the spring onions and the fish sauce, taste and adjust the white parts of the spring onions and the fish sauce. Taste and adjust the seasoning. Cook for 1 minute. Add the coriander and greens of the spring onions. Serve while the greens are vivid and the flavours intense. Squeeze half the lime into each serving.
Recipe by Kumud Gandhi –Writer & Broadcaster, Founder of The CookingAcademyCookerySchoolin Rickmansworth Hertfordshire.


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