Tom Gha Kai Soup
Prep time: 
Cook time: 
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Serves: 4-6
Refreshing, delicious and healthy, Tom Gha Kai is full of zest and flavour. And its red, white and green blend in well at the Christmas table!
  • 800 ml vegetable stock
  • 2 cans (800ml) of full-fat coconut milk
  • 2 lemongrass stalks
  • 4 cm of fresh ginger root (peeled and grated)
  • 2 red chili peppers finely chopped (seeds removed)
  • 2 hands of sliced mushrooms
  • 4 stalks of spring onion (cut in rings)
  • 1 sweet pointed pepper (cut in rings)
  • handful of fresh cilantro (= coriander)
  • 3 limes
  • optional: 300 g of organic chicken (cut in small pieces), white fish, or shrimps
  1. In a large pot, bring 800 ml of vegetable stock to a boil, then reduce the heat and let simmer.
  2. Pour in the coconut milk, stir and put the lid on the pot.
  3. Press on the lemongrass stalks with the flat side of a big knife to release its flavours, cut into 10 cm pieces and add to the pot.
  4. Add red chili pepper and grated ginger and let simmer for 3 minutes.
  5. *Add the mushrooms, spring onion, and sweet pointed pepper and with the lid on, let it simmer for 8 minutes.
  6. Serve in big bowls with chopped cilantro and sprinkle lime juice on top.
*You can add the chicken to the soup at the same time as the mushrooms, spring onion and sweet pointed pepper. Or you can cook the chicken apart and serve it on the side for those who want to add it in their soup at the table. Check if the chicken is done before you serve the soup.
Recipe by The Green Tribe at