Tom kha gai with noodles

A) Tom kha gai with noodles – a gently spiced, comforting weekday soup
Tom kha gai with noodles is a wonderfully rich soup inspired by Thai chicken soup, where the softness of coconut milk meets the freshness of lime. Finnish button mushrooms make it more filling and add a pleasant bite, creating a result that’s both light and satisfying. This soup is a perfect choice for a busy weeknight, but it works just as well when you want to serve guests something warming and a little bit special.

B) What makes tom kha gai with noodles so good?
A ready-made tom kha spice mix brings together the most important base flavours of Thai cooking: just the right kick, aromatic depth and a hint of tanginess. Chicken fillet strips add plenty of protein, and coconut milk makes the broth silky smooth without any dairy. The lime zest and juice added at the end lift the flavours, while spring onion and coriander add fresh green notes.

C) Easy to get right – tips and variations
Sear the chicken well first to build more flavour in the broth. Rinse the coconut milk can with water and add the rinsing water to the pan – you’ll get everything out and add extra richness. A small amount of oil mixed into the noodles helps prevent them from sticking together. If coriander isn’t your favourite, swap it for parsley. You can also add pak choi or peppers to the soup if you like.

D) Serve like in a restaurant – the best sides
Place the noodles in the bottom of the bowls and pour the hot broth over just before eating, so the noodles stay at their best. Serve with lime wedges on the side and, if you wish, a crisp green salad. Sparkling water or lemon iced tea makes a great drink pairing, freshening up the coconut-based broth.

E) Tom kha gai with noodles – quick, dairy-free and full of flavour
This soup is easy to make in about half an hour, and its vibrant flavours feel especially uplifting on a weekday. Tom kha gai with noodles is a brilliant choice for an everyday dinner or a weekend treat – try it and fall in love!

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