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Thai Green Chicken Tom Kha

A light and fragrant coconut soup- Thai Green Chicken Tom Kha is a perfect mid-week meal or lunch.

Prep: 5 mins
Cook: 15 mins
Serves: 2
    • 1x Blue Dragon Thai Green Paste Pot
    • Half a thumb of ginger or galangal
    • Half a lime
    • 1x can of Blue Dragon Coconut Milk
    • 200ml chicken or vegetable stock
    • 1 chicken breast, cut into chunks
    • Half an onion
    • A large handful of sliced mushrooms
    • A handful of cherry tomatoes, sliced
    • 1x red chilli, sliced
    • Blue Dragon Fish Sauce
    • Coriander
    1. Add sliced ginger, x1 Thai Green Paste Pot, half the coconut milk and half a lime to a saucepan on a medium heat and bring to a simmer while stirring gently (don't let it boil).
    2. Add the chunks of chicken, stock and the remaining coconut milk and simmer for a few more minutes.
    3. Add sliced mushrooms, chunks of onion, tomatoes and the red chilli, then stir gently.
    4. Add fish sauce to taste- balance the sweetness, saltiness and sourness.
    5. After about 5-10 more minutes, stir in coriander and serve.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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