Recipe By Adrienne Barnett
Published Jul 19th
Adrienne’s Tom Ka Gai
Prep 15m Cook 45m Additional - Ready In 1h
Servings 4 servings Calories 255.4

Fragrant, spicy, and absolutely delicious Thai chicken soup. I’ve eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the cilantro.

Recipe Ingredients

  • 2 teaspoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons grated fresh ginger root
  • ¼ cup chopped lemon grass
  • 2 teaspoons crushed red pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 skinless, boneless chicken breast halves - cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups bok choy, shredded
  • 4 cups water
  • 1 (10 ounce) can coconut milk
  • ¼ cup fish sauce
  • ¼ cup chopped fresh cilantro

Cooking Directions

  1. 1 In a large saucepan over medium heat, heat peanut oil
  2. 2 Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes
  3. 3 Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes
  4. 4 Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes
  5. 5 Stir in water, coconut milk, fish sauce and cilantro
  6. 6 Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Nutrition Facts

  • Calories 255.4
  • Carbohydrate 9.3 g
  • Cholesterol 34.2 mg
  • Fat 17.9 g
  • Fiber 2.3 g
  • Protein 17.2 g
  • Saturated Fat 13.3 g
  • Sodium 1157.7 mg
  • Sugar 2.4 g


  1. I made this last night with no substitutions (other than ginger powder instead of fresh). I added a little more chicken, but that's it. I wasn't wowed, but my husband loved it! Next time I would reduce the water and add more coconut milk so it is creamier. I would also add some lime juice - Read more ...
  2. This was really good! The only ingredient I did not have was the fish sauce. I also made this with pork instead of chicken. I will definitely be making this again!
  3. Fantastic! This soup is both mine and my boyfriends favorite soup EVER. I substituted the bok choy for one red bell pepper, and 2 cups mushrooms. Also I left out the fish sauce, and used regular oil both due to allergies... Still turned out perfect! Just like at a Thai restaurant. Season with lemon juice - Read more ...
  4. This may not be perfectly authentic, but I was fairly pleased with the result. The instructions to cook chicken breast for a half hour after it's basically fully cooked in the pan, though, can only result in a tough piece of chicken. So I think I would change the order..first cook the spices, then the - Read more ...
  5. Followed this recipe for the most part-- doubled it. I didn't buy Bok Choy because I had a head of green cabbage, so I shredded about 1/2- 3/4 cup and added it. Also added approx 2 cups of uncooked prawns. I added gralic chili paste to my soup, as well as a big spoonful of - Read more ...
  6. I have made this soup many times and it is a big hit with my picky husband. I gave 4 starts only because I do change a few things. I couldnt find lemon grass the 1st time so I used just a little lemon juice and insted of chicken breast I use ground turkey sausage - Read more ...
  7. I didn't have bok choy or fish sauce, but I used spinach and it was great. I ended up also adding a lot of lime and some lime zest to it at the end to get it to the flavor I remember from my hometown's thai restaurant. I followed the suggestion of other reviewers to - Read more ...
  8. We love Thai, and this is one of the better Tom Ka's I have tasted. Easy to make... Thanks for the recipe!
  9. Really fast, easy, and delicious!
  10. I combined this recipe with a few others I found online. Most notably, I added the Bok Choy last, otherwise it seemed overcooked. Great base recipe. I love this soup!