Tom Kha Gai

2. October 2022BauchgefühlRezepte

Prep time: 20 min

Cook time: 20 min

Serves: 4

I love to cook Asian food. This delicious Tom Kha Gai soup is one of them. It is a Thai chicken soup traditionally served with chicken and coconut milk. I expanded the soup with glass noodles, lots of vegetables and a boiled egg.
You can also use seafood such as shrimp instead of chicken.
For seasoning, I resorted to soy sauce, fish sauce, sesame oil and curry. Here, too, you can refine the soup to your own taste.
The most important thing is, as with all my recipes, you can use anything you like.
Make your very own soup from the Tom Kha Gai.
Have fun with the re-cooking!

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Tom Kha Gai

  • Prep time: 20 min
  • Cook time: 20 min
  • Total: 40 min
  • 4

A delicious Asian soup with chicken fillet, vegetables, glass noodles and coconut milk


  • 500 - 700 ml chicken stock
  • 400 ml coconut milk
  • 500 g Chicken breast fillet
  • 2 eggs, size M
  • 2 large carrots
  • 5 - 7 mushrooms
  • 2 piece pak choi
  • 1 large red bell pepper
  • 100 g Mangetotus or green beans
  • 100 - 150 g glass noodles
  • 1 middle sized onion
  • 2 clove garlic
  • 1 piece ginger
  • 2 rods spring onions
  • 1 tsp sesame oil
  • some parsley, for sprinkling
  • salt and pepper , for seasoning
  • chili powder, for seasoning
  • 1 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 - 3 tsp curry powder or curry paste
  • 1 lime


  • Rinse chicken breast fillet, drain and cut into bite-sized pieces. Peel, halve and slice the onion. Peel and finely chop the garlic and ginger. Wash vegetables (peppers, carrots, mushrooms, beans or mangetout, pak choi), peel if necessary and cut into bite-sized pieces. You can choose the size freely. Cut the spring onions into rings.

  • Heat sunflower oil in a large pot, add garlic and ginger and saute briefly. Add chicken pieces and sear on all sides for about 5 minutes. Remove chicken from pot and set aside.

  • Add carrots to pot and sauté for about 3 minutes. If necessary, add oil again. Then add pak choi, onions, red bell pepper and beans or mangetout and sauté for about 3 minutes as well. Finally, add mushrooms and sauté again.

  • Deglaze with approx. 300 ml chicken stock and simmer for approx. 2 minutes. Add coconut milk and simmer for 10 minutes.

  • Meanwhile, cook the eggs in a saucepan or egg boiler until soft to waxy.

  • After 10 minutes, season the soup with salt, pepper, chili powder, curry powder, sesame oil, fish sauce and soy sauce. If the soup is too thick, add some more chicken stock. Add the glass noodles to the soup and simmer again until the noodles and vegetables are cooked. Add chicken pieces to soup along with meat juices.

  • Peel the eggs and cut them in half. Season soup again, then pour into bowls. Garnish with half eggs, green onions and some parsley. Quarter lime and serve separately.


In my case, the vegetable pieces were relatively large. Only the carrots I cut into fine strips that they do not take that long to cook.

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