Chicken in Coconut Milk (Vietnamese Tom Kah Gai)

This is a dish we’ve come across since living in Asia and it is very tasty and filling and very quick to pull together.

Serves 3-4


1 cup sliced chicken or seafood

1 cup coconut milk

1 cup water

10 thin slices galangal or ginger

1 lemongrass, lower part, cut and crushed

2 straw mushrooms, quartered

3 or 4 kaffir lime leaves, torn

1 tbs fish sauce

½ tbs lime juice

4 tbs chopped coriander (cilantro)

2 or more bird’s eye chillies, split and crushed

8 small tomatoes, halved

¼ cup spring onions, sliced into 2cm lengths


  1. Combine coconut milk, water, galangal, lemongrass, mushrooms, lime leaves, chillies in a saucepan and slowly bring to the boil. Simmer gently for 5 minutes, then add the chicken.
  2. Cook for 5 around minutes until the chicken is cooked.
  3. Take off the heat and add fish sauce and lime juice. Add more to taste.
  4. Serve and garnish with the coriander and spring onions.
  5. For a more substantial dish serve with rice or over rice noodles.

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