Tom Kha Gai Noodle Bowl

Aromatic and tangy coconut soup with chicken and noodles, served in a bowl. A comforting and flavorful Thai dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

1 item

Cost

£3.79/serving

Season:

🍂 Autumn

Meal Type:

Lunch•Soup

Cuisine:

Asian•Thai

Main Ingredient:

Chicken

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

6cupsChicken broth(Low sodium preferred)

£1.50

113.5 oz canCoconut milk(Full fat for best flavor)

£1.20

1poundChicken breast(Cut into bite-sized pieces)

£6.00

8ouncesRice noodles(Thin rice noodles or your preferred noodle type)

£1.80

2inchesGalangal(Sliced thinly (can substitute with ginger if needed))

£0.80

2stalksLemongrass(Bruised)

£0.60

4leavesKaffir lime leaves(Torn slightly to release aroma)

£0.50

2tablespoonsFish sauce(Adjust to taste)

£0.20

2tablespoonsLime juice(Freshly squeezed, adjust to taste)

£0.30

8ouncesMushrooms(Sliced (shiitake or oyster mushrooms work well))

£1.00

1optionalRed chili(Sliced thinly, adjust to taste for spice)

£0.30

0.3cupCilantro(Chopped, for garnish)

£0.50

2stalksGreen onions(Sliced, for garnish)

£0.40

1teaspoonSugar(Adjust to taste)

£0.05

Total Cost

£15.15

£3.79 per serving

Instructions

1.
In a large pot or Dutch oven, combine the chicken broth, coconut milk, galangal (or ginger), lemongrass, and kaffir lime leaves. Bring to a simmer over medium heat.
2.
Add the chicken pieces to the simmering broth and cook until cooked through, about 5-7 minutes.
3.
Add the mushrooms and cook for another 3-5 minutes, or until softened.
4.
Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasonings as needed. Add more lime juice for tanginess or fish sauce for saltiness.
5.
While the soup is simmering, cook the rice noodles according to package directions. Drain well.
6.
Divide the cooked rice noodles among four bowls.
7.
Ladle the Tom Kha soup over the noodles in each bowl.
8.
Garnish with chopped cilantro, sliced green onions, and red chili slices (if using).
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

If you can't find galangal, ginger is a suitable substitute, although the flavor will be slightly different.

Adjust the amount of red chili to your spice preference. You can also use a chili paste like sambal oelek for added heat.

To make it vegetarian, substitute the chicken with tofu or more mushrooms. Use vegetable broth instead of chicken broth and soy sauce instead of fish sauce.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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