Tom Kha Gai

Thai Chicken and Coconut Soup

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Instructions

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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.

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2 Make broth

Heat a pot over a medium heat. Add the oilgarlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, gingerlemongrass, 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.

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3 Prep

Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.

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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.

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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 sugartamari and fish sauce.

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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

Number of people

Soup

Ginger 30 Grams
Chicken breast 400 Grams
Galangal 30 Grams
Lemongrass 1 Piece
Lime leaves 3 Piece
Fresh coriander 15 Grams
Spring onion 40 Grams
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Garlic paste 15 Grams
Red curry paste 30 Grams
Chicken stock 300 ML
Shiitake mushroom 200 Grams
Coconut cream 200 Grams
Brown sugar 10 Grams
Tamari 15 ML
Fish sauce 10 ML

To serve

Lime 2 Piece

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

photo

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.

photo

2 Make broth

Heat a pot over a medium heat. Add the oilgarlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, gingerlemongrass, 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.

photo

3 Prep

Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.

photo

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.

photo

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 sugartamari and fish sauce.

photo

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

Number of people

Soup

Ginger 30 Grams
Chicken breast 400 Grams
Galangal 30 Grams
Lemongrass 1 Piece
Lime leaves 3 Piece
Fresh coriander 15 Grams
Spring onion 40 Grams
Large red chilli 1 Piece
Vegetable oil 1 Tbsp
Garlic paste 15 Grams
Red curry paste 30 Grams
Chicken stock 300 ML
Shiitake mushroom 200 Grams
Coconut cream 200 Grams
Brown sugar 10 Grams
Tamari 15 ML
Fish sauce 10 ML

To serve

Lime 2 Piece
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