Tom Kha Gai
Thai Chicken and Coconut Soup
Instructions
1 Prep broth ingredients
Finely slice galangal and ginger. Finely slice a 10/15/20 cm piece of lemon grass. Cut lime leaves in half lengthwise. Separate coriander stems and leaves (for broth and garnishing). Chop the white parts of spring onions for the broth.
2 Make broth
Add galangal, ginger, lemon grass, lime leaves, coriander stems and the white parts of spring onion to a pot. Add water, red curry paste and chicken stock cube. Bring to a boil, reduce the heat to low and cover. Let simmer for 10 min.
3 Prep soup ingredients
Meanwhile, dice chicken breasts. Clean and slice shiitake mushrooms. Set aside.
4 Clear broth
Place a colander over a bowl and pour in the broth. Discard the spices in the colander. Pour the cleared broth back to the pot.
5 Add chicken and mushrooms
Add chicken, shiitake mushrooms, coconut milk, brown sugar and fish sauce to the broth. Bring to a boil, reduce the heat to low and cover. Let simmer lightly for 10 min.
6 Serve
Halve limes. Squeeze the juice of half the limes. Cut the remaining limes into wedges. Finely slice red chilli and the green parts of spring onion. Season the soup with lime juice. Divide to bowls and garnish with lime wedges, red chilli, spring onion and the reserved fresh coriander leaves.
Tips for fussy eaters
Pick out some of the aromatic chicken pieces from the broth and serve over rice, with some fresh veggie sticks on the side.
Pro tip
If you have chilli oil, drizzle some on top for garnish and a bit of extra kick!
The best seller in many Thai restaurants, and so easy to make at home!
Cooking Time: 30 min
Cals 423 · Prot 46 · Carbs 32.4 · Fat 12.8
Ingredients
Soup
To serve
The best seller in many Thai restaurants, and so easy to make at home!
Cooking Time: 30 min
Cals 423 · Prot 46 · Carbs 32.4 · Fat 12.8
Instructions
1 Prep broth ingredients
Finely slice galangal and ginger. Finely slice a 10/15/20 cm piece of lemon grass. Cut lime leaves in half lengthwise. Separate coriander stems and leaves (for broth and garnishing). Chop the white parts of spring onions for the broth.
2 Make broth
Add galangal, ginger, lemon grass, lime leaves, coriander stems and the white parts of spring onion to a pot. Add water, red curry paste and chicken stock cube. Bring to a boil, reduce the heat to low and cover. Let simmer for 10 min.
3 Prep soup ingredients
Meanwhile, dice chicken breasts. Clean and slice shiitake mushrooms. Set aside.
4 Clear broth
Place a colander over a bowl and pour in the broth. Discard the spices in the colander. Pour the cleared broth back to the pot.
5 Add chicken and mushrooms
Add chicken, shiitake mushrooms, coconut milk, brown sugar and fish sauce to the broth. Bring to a boil, reduce the heat to low and cover. Let simmer lightly for 10 min.
6 Serve
Halve limes. Squeeze the juice of half the limes. Cut the remaining limes into wedges. Finely slice red chilli and the green parts of spring onion. Season the soup with lime juice. Divide to bowls and garnish with lime wedges, red chilli, spring onion and the reserved fresh coriander leaves.
Tips for fussy eaters
Pick out some of the aromatic chicken pieces from the broth and serve over rice, with some fresh veggie sticks on the side.
Pro tip
If you have chilli oil, drizzle some on top for garnish and a bit of extra kick!
Ingredients
Soup
To serve
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