Tom kha gai with galangal, lime leaves and mushrooms
A fragrant, creamy coconut soup with chicken, mushrooms and a bright squeeze of lime. Sweet, sour and gently hot.
- Time35 min
- LevelEasy
- Costabout £3.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the broth, coconut milk, galangal, lemongrass and lime leaves in a large pan. Bring to a gentle simmer and cook for 10 minutes so the flavours infuse.
10 min - 2
Add the mushrooms and chicken and simmer for 8 minutes until the chicken is cooked through.
8 min - 3
Take off the heat. Stir in the fish sauce, lime juice and sugar. Taste. It should be creamy, salty, sour and a touch sweet.
- 4
Ladle into bowls, scatter with chilli and coriander. Do not eat the lemongrass, galangal or lime leaves; they are there for flavour.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.