Tom Kha Gai

I serve this with some rice, but you can as well have it as a soup. This is a favourite in my family. 


500 g of chicken fillet

1 or 2 red chilies, depending on how spicy you want it

2 Stalks of lemongrass

1 tbsp oil

1 tbsp fish sauce

1 tablespoon sugar

2 tablespoons fresh ginger

3-4 fresh kaffir lime leaves

7 dl chicken broth (water and broth dice or fund)

400 ml of coconut milk

1 organic lime

200 grams of mushrooms

5 green scallions

Some cilantro / coriander (you can skip this if you don’t like it)

150 gram sweet corn


If you want so serve it with rice, then put that on at first!

Cut the chicken fillet into smaller pieces.

Cut the chilli into pieces without the seeds!

Crush the lemongrass with something like a baking pin. And then cut it into 5 cm pieces.

Fry the chilli, chicken and lemongrass in the oil.

Add the broth and coconut milk.

Add sugar, ginger, fish sauce and the lime leaves.

Let it simmer for 15 minutes.

During that time you slice the mushrooms and the scallions. And then add them and the sweet corn. Let it cook for some minutes.

Juice the lime and add 3-4 table spoons of it. Give it a quick stir and your done.

Do some taste testing to make sure it is sour and salty like you want it!

Slice some coriander on top and serve with the rice or as a soup.

You can serve with some lime wedges if someone wants to add some extra lime juice!

Recipe and Photo Malin Nordblom

Fab Foodie Swede

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