Tom Kha Gai
Thai Chicken and Coconut Soup
Instructions
1 Prep base
Finely slice the galangal and ginger. Finely slice a 10/15/20 cm piece of the lemongrass. Separate the coriander stems and leaves (for broth and garnish). Chop the white parts of spring onions and slice the red chilli.
2 Make broth
Heat a pot over a medium heat. Add the oil, garlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, ginger, lemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste (spicy!) and cook for 2 min. Add the chicken stock and bring to a boil. Simmer for 10 min.
3 Prep
Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.
4 Make stock
Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the diced chicken breasts and cook for 3 min. Add the mushrooms and cook for 3 min.
5 Simmer
Add the coconut cream and stock to the pot. Simmer for 10 min, covered, or until the chicken is cooked through. Add the brown sugar, tamari and fish sauce.
6 Serve
Juice half the limes. Slice the remaining limes into wedges. Finely slice the green parts of the spring onion. Season the soup with the lime juice. Divide the soup among bowls and garnish with the lime wedges, spring onion and reserved fresh coriander leaves.
Tips for fussy eaters
Pick out some of the aromatic chicken pieces from the broth and serve them over rice with fresh crudites on the side.
Pro tip
Got some chilli oil knocking about? Drizzle it over the top for garnish and a bit of extra kick!
This Thai bestseller couldn't be easier to make at home!
Cooking Time: 30 min
Cals 767 · Prot 52 · Carbs 30 · Fat 50
Gluten-Free
Dairy-Free
Ingredients
Soup
To serve
This Thai bestseller couldn't be easier to make at home!
Cooking Time: 30 min
Cals 767 · Prot 52 · Carbs 30 · Fat 50
Gluten-Free
Dairy-Free
Instructions
1 Prep base
Finely slice the galangal and ginger. Finely slice a 10/15/20 cm piece of the lemongrass. Separate the coriander stems and leaves (for broth and garnish). Chop the white parts of spring onions and slice the red chilli.
2 Make broth
Heat a pot over a medium heat. Add the oil, garlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, ginger, lemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste (spicy!) and cook for 2 min. Add the chicken stock and bring to a boil. Simmer for 10 min.
3 Prep
Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.
4 Make stock
Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the diced chicken breasts and cook for 3 min. Add the mushrooms and cook for 3 min.
5 Simmer
Add the coconut cream and stock to the pot. Simmer for 10 min, covered, or until the chicken is cooked through. Add the brown sugar, tamari and fish sauce.
6 Serve
Juice half the limes. Slice the remaining limes into wedges. Finely slice the green parts of the spring onion. Season the soup with the lime juice. Divide the soup among bowls and garnish with the lime wedges, spring onion and reserved fresh coriander leaves.
Tips for fussy eaters
Pick out some of the aromatic chicken pieces from the broth and serve them over rice with fresh crudites on the side.
Pro tip
Got some chilli oil knocking about? Drizzle it over the top for garnish and a bit of extra kick!
Ingredients
Soup
To serve
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