Tom Kha Gai
Velvety, fragrant coconut soup packed with tender chicken thighs, aromatic lemongrass, and fiery chillies.
Ingredients
800ml chicken stock1l
2 x 400g tins coconut milk2x400ml
2 tbsp galangal paste90g
2 lemongrass stalks2 pack
8 makrut lime leaves10g
500g boneless skinless chicken thighs, chopped500g
300g oyster mushrooms150g
6 bird's eye chillies50g
1 tbsp caster sugar1kg
5 tbsp fish sauce150ml
Juice of 3 limes3 pack
Handful fresh coriander leaves30g
Steamed jasmine rice, to serve500g
Method
- Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
- Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
- Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £16.14 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£25.49 est. · serves 4