Rutronik News

What We’re Cooking - Tom Kha Kai Soup

  Newsletter Article

You may smell a touch of Thailand wafting through the Rutronik24 newsletter – since today we’re presenting the world-famous Tom Kha Kai coconut chicken soup. Anyone who is even the slightest fan of Asian cuisine just has to try this recipe.


For four servings, you’ll need:

800 ml chicken stock

300 ml water

400 g chicken breast

50 g galangal root (or alternatively, ginger)

2–3 stalks lemongrass

1 bunch cilantro

3 kaffir lime leaves

2 red chili peppers

400 ml coconut milk

3 tbsp. fish sauce

200 g shiitake mushrooms

100 g small Thai eggplant (or alternatively, peas)

150 g bamboo shoots

2 tbsp. lime juice



Bring the chicken stock and water to a boil, add the chicken breast and cook for 15 minutes at a temperature slightly below boiling. Afterwards remove the chicken, cut into pieces, and place to the side.


Peel the galangal root and cut into thin strips. Pound the lemongrass until flat and cut into pieces. Clean and finely chop the chili peppers. Pick the cilantro leaves and place aside, finely chop the stems. Add the coconut milk, galangal, lemongrass, cilantro stalks, kaffir lime leaves, and chili to the chicken stock and bring to a boil. Remove from the heat, add the fish sauce, and put aside for approx. ten minutes.


Clean the mushrooms, cut in half, and remove the stems. Wash the eggplants and pat dry. Finely chop the bamboo shoots. Add the mushrooms, eggplants, and bamboo shoots to the soup and simmer for approx. ten minutes. Add the chicken back to the soup and allow to warm up for about two minutes. Season with lime juice and serve with the finely chopped cilantro leaves.


Remove and discard the galangal, lemongrass, and kaffir lime leaves before serving. Enjoy!