Thai Tom Ka Kai Soup

Oh My! This soup is just A-MA-ZING! It has so much flavour! It’s a little sweet, it’s a little sour, it has a spicy touch and it’s a bit “zing”.. I just love it!

Made a large pot of soup, so we’ll store some in the freezer for a later moment. Trying to fill my freezer with easy and yummy meals at the moment, so I don’t have to spend much time on cooking every day once the baby arrives. Think it will be convenient to have some meals ready!

This soup is based on a recipe by “de Kleinste Soepfabriek”, I made some changes to the recipe. I added chicken breast for example. You can add some veggies as well. I was thinking about bean sprouts/taugé, mushrooms or maybe thin slices of carrot. When saving some of the soup in the freezer, I would suggest to add the vegetables when reheating the soup.

Thai Tom Ka Kai Soup!


  • 2 sjalots or onions (chopped).
  • 3/4 gloves of garlic (finely chopped).
  • about 4 cm of ginger (finely chopped and crushed with a mortar).
  • 1 red chili pepper (or 2 if you like spicy). Seeds removed and finely chopped. Don’t touch you nose or your eyes after doing this… 😉
  • 2 stalks of lemon grass (crush the stems by smashing them with the back of a big knife)
  • 1 1/2 liter of stock (vegetable or chickenstock).
  • 1/2 liter of coconut milk.
  • 100 grams of santen (creamed coconut).
  • 1/4 dl of Thai fish sauce.
  • Juice of 3 limes (or 2 lemons).
  • Palmsugar.
  • Coriander
  • 300 grams of chickenbreast.

I started with the chickenbreast, which I boiled for about 15 minutes in some stock. Once cooked I chopped it in small bits. Set aside, we’ll add it to the soup in the end. soup3

Heat a little vegetable oil (I used sunflower) in a large pot. Add the onions/sjalots and fry until glassy. Next, add the garlic, chili pepper and ginger and fry together with the onion on a medium fire. Don’t forget to smell all the nice scents that are arising from you pot!

Add the stock, lemon grass, coconutmilk and santen to the pot and bring to the boil. Add the Thai fish sauce, lime juice and palmsugar and the cut chickenbreast to the soup.

If you want to add vegetables to the soup, now is the moment to do so. Boil for about 15 more minutes and then it’s ready to serve!

When serving add a little coriander to taste.


 ps. The best thing is; it tastes even better te next day! 



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