Tom Ka Gai Soup




3 chicken breasts, cubed

2 cans of coconut milk

1 1/2 cartons of chicken broth

3 Tbsp oil

4 Tbsp of lemongrass paste

3 Tbsp of grated ginger

3 Tbsp of sweet garlic chili sauce

3 Tbsp of Sriracha

1 Tbsp of fish sauce

3 Tbsp of brown sugar

1 Package of sliced mushrooms

1/4 bunch of cilantro-torn

Juice of 1 lime

Sliced limes for garnish

Cilantro leaves for garnish


1. Cube chicken breast and set to the side.

2. Start by heating the 3 Tbsp of oil in a large pot.

3. Add lemongrass paste, ginger, garlic chili sauce, and Sriracha to the heated oil. Stir until fragrant.

4. Add chicken breast to the pot and sear until outside is completely cooked.

5. Once the chicken is cooked on the outside, add the chicken broth. Also add the fish sauce, brown sugar, and 1/2 of the lime juice.


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