Uploaded June 2015 | Updated September 2026, 4 hours ago
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In this video our host Albert Howell learns how to make Thai Chicken Soup also known as Tom Kha Gai Soup.
INGREDIENTS:
2 Chicken Breast portions cubed
1 cup frozen cauliflower florets
1 cup frozen green beans (cut in half)
1 cup frozen potatoes
1 cup frozen sweet corn
2 cloves garlic, minced
2 Tbsp. Olive oil (or coconut oil)
2 Tbsp. Thai red curry paste
4 cups chicken stock
1 cup of full fat coconut milk
¼ cup chopped cilantro
Cilantro & lime to garnish
INSTRUCTIONS:
Place a medium soup pot over medium high heat.
Add your oil, once heated add your cubed chicken pieces and cook for 10 minutes, stirring occasionally.
Add your garlic and curry paste and cook for another 2 minutes.
Add your frozen vegetables and stir to coat your vegetables in the curry.
Add chicken stock, cover pot and bring to a simmer. Cook for about 10 minutes.
Add in your coconut milk and cook until everything is heated through. About 15 minutes.
Add in your cilantro.
Ladle into bowls and garnish with more cilantro and a lime.
SPECIAL THANKS TO OUR EXPERT ANDREA BUCKETT
Andrea Buckett: Website andreabuckett.com
Twitter twitter.com/Andrea_Buckett
Facebook facebook.com/pages/Andrea-Buckett-
Cooks/185543321482303?fref=ts
EZTV is the funny "How To" channel that combines humour and entertainment with information. We’ll show you the easy and fun way to get things done!
For more fun videos please visit our WEBSITE: http://eztvonline.com.
Please SUBSCRIBE to our channel:
bit.ly/1FyUfQ2
FOLLOW US:
Facebook: facebook.com/eztvonline
Twitter: twitter.com/eztv_online
Instagram: instagram.com/eztvonline
In this video our host Albert Howell learns how to make Thai Chicken Soup also known as Tom Kha Gai Soup.
INGREDIENTS:
2 Chicken Breast portions cubed
1 cup frozen cauliflower florets
1 cup frozen green beans (cut in half)
1 cup frozen potatoes
1 cup frozen sweet corn
2 cloves garlic, minced
2 Tbsp. Olive oil (or coconut oil)
2 Tbsp. Thai red curry paste
4 cups chicken stock
1 cup of full fat coconut milk
¼ cup chopped cilantro
Cilantro & lime to garnish
INSTRUCTIONS:
Place a medium soup pot over medium high heat.
Add your oil, once heated add your cubed chicken pieces and cook for 10 minutes, stirring occasionally.
Add your garlic and curry paste and cook for another 2 minutes.
Add your frozen vegetables and stir to coat your vegetables in the curry.
Add chicken stock, cover pot and bring to a simmer. Cook for about 10 minutes.
Add in your coconut milk and cook until everything is heated through. About 15 minutes.
Add in your cilantro.
Ladle into bowls and garnish with more cilantro and a lime.
SPECIAL THANKS TO OUR EXPERT ANDREA BUCKETT
Andrea Buckett: Website andreabuckett.com
Twitter twitter.com/Andrea_Buckett
Facebook facebook.com/pages/Andrea-Buckett-
Cooks/185543321482303?fref=ts
