A bowl of tom kha gai

Tom kha gai

Name: Tom kha gai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 800ml chicken stock; 2 x 400g cans coconut milk; 2 tbsp galangal paste; 2 stalks lemongrass trimmed, bruised and cut into large pieces; 8 lime leaves torn in half; 500g skinless, boneless chicken thigh fillets thinly sliced; 300g oyster mushrooms cut into bite-sized pieces; 4-6 bird's eye chillies according to your preference for heat, lightly bashed; 1 tbsp caster sugar; 3-5 tbsp fish sauce; 2-3 limes juiced; small handful of coriander leaves and steamed rice, to serve

Dominique Woolf

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

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Rustle up a Thai classic. It's made with traditional ingredients — coconut milk, galangal, lemongrass and lime leaves for a creamy soup with a gentle heat

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Ingredients

Nutrition

Units:

MetricUS

800ml chicken stock
2 x 400g cans coconut milk
2 tbsp galangal paste
2 stalks lemongrass

trimmed, bruised and cut into large pieces
8 lime leaves

torn in half
500g skinless, boneless chicken thigh fillets

thinly sliced
300g oyster mushrooms

cut into bite-sized pieces
4-6 bird's eye chillies

according to your preference for heat, lightly bashed
1 tbsp caster sugar
3-5 tbsp fish sauce
2-3 limes

juiced
small handful of coriander leaves

and steamed rice, to serve

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Nutrition: Per serving

kcal585
fat43g
saturates32g
carbs15g
sugars10g
fibre2g
protein34g
salt5.46g

Method

step 1

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.
step 2

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.
step 3

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.

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