Shrimp and Chicken Tom Kai Gai

guyGuy Fieri is a bold TV personality in the cooking world. I’ve watched him on many shows, happily munching on food and spouting his catchphrases. Dishes are “money” or “goes to Flavortown.” But is it all just bluster? I decided to test drive one of his recipes from Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. — Shrimp and Chicken Tom Kai Gai.

Shrimp and Chicken Tom Kai Gai is a Thai soup that is salty, sour, sweet, and spicy. It’s great as an appetizer or light dinner.

Shrimp and Chicken Tom Kai Fai


  • 1 lemongrass stalk
  • 8 cups chicken stock
  • 2 pounds boneless, skinless chicken breasts, cut into 1 to 2 inch pieces
  • 2 cups sliced stemmed shiitake mushrooms
  • 1 to 3 fresh red Thai chiles, seeded and minced
  • ¼ cup grated ginger
  • One 13.5-ounce can coconut milk
  • 2 Tbl agave nectar
  • 2 Tbl fish sauce
  • ¼ red bell pepper, seeded and sliced in ¼ inch strips
  • 1 pound shrimp, peeled, deveined, and butterflied
  • ⅓ cup fresh lime juice
  • ¼ cup chopped cilantro
  • ¼ cup shredded Thai basil


  1. Trim the bottom end of the lemongrass stalk and cut the stalk 2 to 3 inches about the bottom. Reserve the top intact. Smash the lower portion of the stalk with the back of your knife, discard the tough outer layer, and then mince it.
  2. In a large soup pot over medium-high heat, combine the chicken stock and the reserved lemongrass top. Bring to a boil, then add the chicken and mushrooms. Bring back to a simmer and add the minced lemongrass and fresh chile. Boil 5 to 8 minutes, until the chicken is cooked through
  3. Remove and discard the lemongrass stalk and skim any fat that has risen.
  4. Lower the heat to medium. Add the ginger, coconut milk, agave, half of the fish sauce, and the red bell pepper and stir to combine. Bring back to a gentle simmer.
  5. Add the shrimp and cook for 2 minutes or until just cooked through. Stir in the lime juice and taste for balance. Adjust the seasoning with the remaining fish sauce for saltiness, more agave for sweetness, and additional lime juice for tartness.
  6. For guests to garnish, serve with the cilantro, green onion, Thai basil, mint, bean sprouts, and chili garlic paste for additional heat.

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The broth of this soup taste just like Tom Kai Gai from our favorite Thai restaurant. I was really happy, since I hadn’t been able to replicate the balance of the different flavors before. Dare I say — winner winner Tom Kai dinner?


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