Name: Thai coconut chicken soup (Tom Kha Gai)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 1 chicken breast, cubed; 100ml chicken stock or water; 1 inch galangal, sliced; 2 sticks lemongrass, bruised and cut into large pieces; 4 kaffir lime leaves, halved with stalks discarded; 2 tbsp Thai fish sauce; 2 tbsp lime juice; Pinch sugar; 150ml coconut milk; 200g mixed mushrooms, sliced; 2 red chillis, brushed and cut in halves; 1 small bunch coriander, stalks and leaves separated; 2 spring onions, chopped; 8 cherry tomatoes, halved

Ingredients

1 chicken breast, cubed
100ml chicken stock or water
1 inch galangal, sliced
2 sticks lemongrass, bruised and cut into large pieces
4 kaffir lime leaves, halved with stalks discarded
2 tbsp Thai fish sauce
2 tbsp lime juice
Pinch sugar
150ml coconut milk
200g mixed mushrooms, sliced
2 red chillis, brushed and cut in halves
1 small bunch coriander, stalks and leaves separated
2 spring onions, chopped
8 cherry tomatoes, halved

Method

STEP 1
Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
STEP 2
Add chicken breast to the soup, boil for another 5 minutes until cooked.
STEP 3
Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
STEP 4
Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

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Thai coconut chicken soup (Tom Kha Gai)

Ingredients

Method

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