Mild tom kha gai with rice

Recipe libraryMild tom kha gai with rice

Thailand · ต้มข่าไก่ · Thailand

Mild tom kha gai with rice

A gentle coconut chicken soup scented with galangal and lime leaf, with chilli left out of the child portion. Serve over rice for a hearty meal.

15 minPreparation
25 minCooking
40 minTotal time
4Servings
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MyAutismHub · 4 September 2026
Soft & spoonable · Portions are a guide; appetite and needs vary.

Illustration of mild tom kha gai with rice
AI-generated serving illustration

For 4 servings

What you’ll need

Allergens
Coconut can cause allergy; mushrooms may be a texture challenge.

One step at a time

Let’s make it

  1. Simmer stock with galangal, lime leaves and lemongrass for 8 minutes.
  2. Add chicken and mushrooms; simmer 12–15 minutes until chicken reaches 75°C.
  3. Stir in coconut milk and warm gently without boiling hard. Remove aromatics.
  4. Taste, add salt and lime gradually; keep sugar and chilli for adult bowls. Serve with rice.

Preparation and cooking times are estimates. Use the doneness checks in the method.

Make the texture work

Strain the broth for a smooth version and serve chicken or mushrooms separately.

Season it properly

Galangal, lemongrass, lime leaf and lime provide the character. Salt is measured after tasting; sugar and chilli are optional adult add-ons.

Simple swaps

Use carrot or zucchini instead of mushrooms; use tofu for a vegetarian version.

Keep it safely

Refrigerate within 2 hours and use within 48 hours; reheat gently once until steaming hot.

Food education

What the ingredients bring

These are practical food-group notes, not a laboratory nutrition analysis. Portions and brands change the numbers.

  • Chicken contributes protein and vitamin B6.
  • Coconut milk provides energy and a creamy mouthfeel.
  • Mushrooms add B vitamins and selenium.
Before serving: supervise eating and adapt size and texture to your child’s chewing skills. These are ordinary family recipes, not a treatment for autism or a prescribed swallowing diet.

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