Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Thai Recipe : Spicy Chicken, Coconut and Galangal Soup

This dish is called Tom Kah Gai in Thai

Serves 4


  • 4 cups coconut milk
  • 6 dried kafir lime leaves
  • 3 pieces fresh or dried galangal or 2 tsp powdered galangal (if using dried, soak in hot water for 30 minutes)
  • 1 tbsp lemon juice
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 tsp roasted chili paste or 1 tsp sliced fresh chili
  • 1 tbsp lemon grass, sliced into 1 inch pieces
  • 6 ½ oz chicken breast, fillet or thigh, cut into bite-sized pieces
  • 3 ½ oz champignons, fresh or canned
  • Fresh coriander, mint or basil leaves, to garnish


  1. In a saucepan, bring coconut milk to the boil. Add lime leaves, galangal, lemon juice, fish sauce, sugar, roasted chili paste, chili and lemon grass. Simmer for 5 minutes.
  2. Add chicken and champignons. Simmer for another 5 minutes. Taste to see if extra lemon juice, fish sauce or sugar is needed. If soup is too thick, add a little more coconut milk or water.
  3. Pour into serving bowls. Garnish with fresh coriander leaves, mint or basil.

Submitted by KY Chang

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.