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Le Chaudron recipe

Tom kha gai thai

Thai coconut chicken soup

⏱ 25 minServes 4Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)chicken breasts, in strips
  • 400 ml (1⅔ cups)full-fat coconut milk
  • 500 ml (2 cups)chicken stock
  • 200 g (7 oz)canned straw mushrooms
  • 3stalks of fresh lemongrass
  • 5 leavesmakrut lime
  • 4 tbspfish sauce
  • The juice of 2 limes
  • 1red Thai chili, chopped
  • 1bunch of fresh cilantro
  • 400 g (14 oz) chicken breasts, in strips
  • 400 ml (1⅔ cups) full-fat coconut milk
  • 500 ml (2 cups) chicken stock
  • 200 g (7 oz) canned straw mushrooms
  • 3 stalks of fresh lemongrass
  • 5 leaves makrut lime
  • 4 tbsp fish sauce
  • The juice of 2 limes
  • 1 red Thai chili, chopped
  • 1 bunch of fresh cilantro
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Bruise the lemongrass with the back of a knife and cut into 3 cm (1 in) pieces.
  2. Simmer the chicken stock with the lemongrass and lime leaves for 10 minutes.
  3. Gently stir in the coconut milk and bring to a bare simmer — don’t boil or it will curdle.
  4. Add the chicken and mushrooms and cook over low heat for 12 minutes.
  5. Season with the fish sauce, starting with 2 tbsp, then taste before adding more.
  6. Strain out the lemongrass and leaves and return the chicken to the broth.
  7. Off the heat, add the lime juice and sprinkle with cilantro and chili just before serving.

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