Kitchen: Veggie Tom Kha Gai


Homemade veggie tom kha gai [2016:EO]


  1. 6 cups of coconut milk (If you use can coconut, add 3 cups of water so it is not too rich)
  2. 1 boneless chicken breast (cut into small chunk)
  3. 3 cm of galangal (crushed)
  4. 3 stalks of lemon grass (crushed and chopped into 5 cm)
  5. 1 white onion (cut into thick wedges)
  6. 2 tomatoes (cut into thick wedges)
  7. 6  fresh of kaffir lime leaves (break the leaves into pieces to release the flavor)
  8. 200 gr of button mushrooms (cut into four pieces)
  9. 100 gr of sweet bean (cut into two pieces)
  10. 3 small tofu (cut into small chunk)
  11. 100 gr of pumpkin (cut into small chunk)
  12. 10 red chillies (cut them diagonally)
  13. 1/2 tsp of salt
  14. 1/4 tsp of sugar
  15. 4 tbs of lime juice
  16. a bunch of cilantro


  1. In a small pot, place 3 cups of coconut milk, crushed galangal as well as  chopped lemon  grass and cook them over low medium heat;
  2. As the coconut milk begins to cook, place the chicken chunk and add another 3 cups of coconut milk; stir them quickly in one direction and continue to cook them over low medium heat;
  3. Add the salt, sugar, chili, onion and tomatoes and stir them quickly in one direction and let them cook for 1 minute;
  4. Add the chopped tofu, mushroom as well as pumpkin, and let it cook for 10 minutes but make sure that it is not fully boil, hence the coconut milk will not be overcooked; add the sweet bean and cook it for 1 minute that way the sweet bean stay green;
  5. Turn the heat down, add the lime juice and also a bunch of cilantro; stir them quickly;
  6. Transfer the veggie tom kha gai into serving bowl and serve it with white/red rice  while it is still hot.

Happy cooking!

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