Tom Kha Gai (Chicken Coconut Soup)

As you know, among Thailand’s most popular soups is Tom yum soup. While I have posted the Tom yum recipe before, in this post I would like to introduce you to the twin dish of Tom yum soup, Tom Kha.

Tom Kha translates as soup with galangal. The ingredients are pretty much the same as Tom Yum soup except Tom kha has coconut milk as the soup base.

Tom kha can also use different types of protein, but the most popular is chicken “Gai” which will feature in the recipe I will share with you today.

Let’s talk about some of the ingredients.

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BBQ Red Chicken

BBQ Red Chicken, another Thai street food that brings back good memories. This bbq chicken is sometimes called temple-fair grilled chicken, as it is a staple dish at Buddhist temple fairs. The taste is usually sweet but you can adjust the sugar level if you want.

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Chicken with Diane sauce

Chicken with Diane sauce. This recipe, cooked with love, delivers perfectly tender chicken breasts with a delicious sauce that you will remember for weeks.

To me, a highlight of the dish is that it isn’t too heavy. I find it a lovely dish for spring, with some winter flavours but without the accompanying hearty vegetables.


2 free range chicken breasts, skin on
Salt & Pepper
15 g butter
1 tbsp olive oil
1 shallots
1 garlic clove, chopped
1/4 cup chicken stock
1/4 cup cream
1 tsp Dijon mustard
1/2 tbsp Worcestershire sauce
Chopped parsley
Recipe inspired by

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Grilled chicken breast with panang curry

Grilled chicken breast with panang curry sauce served with brown rice and quinoa.
Panang curry paste is red curry paste with extra ingredients like cumin seed and coriander seeds. The panang curry paste tends to be less liquid than red or green curry.

Please enjoy the video how to make it. Continue reading “Grilled chicken breast with panang curry”

Braised chicken with pickled green mustard

Last time when I posted the braised beef recipe a few friends that said they don’t eat beef. In this blog post let’s do something similar, but use chicken instead.

I adapted the braised chicken recipe I want to share with you today from the recipe for braised pork leg or ‘kow kha moo’, which is a popular rice dish in Thailand. The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences.
Braised chicken is perfect when served with rice and chilli garlic sauce. This time however I used chilli garlic from the jar, which is just perfect as well.

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