Tom kha gai — Thailand's fragrant coconut chicken soup with galangal, lemongrass and lime leaves, balanced with chilli, fish sauce and lime. Creamy, aromatic and comforting.
- 800ml Chicken Stock
- 800g Coconut Milk
- 2 tablespoons Galangal Paste
- 2 Lemongrass Stalks
- 8 Lime Leaves
- 500g Chicken Thighs
- 300g Oyster Mushrooms
- 6 Birds-Eye Chillies
- 1 tablespoon Caster Sugar
- 5 tablespoons Fish Sauce
- Juice of 3 Lime
- To serve Coriander Leaves
- To serve Rice
Video
Preparation
- Pour the chicken stock and coconut milk into a large saucepan over medium heat. Tip in the galangal, lemongrass and lime leaves and bring to a gentle simmer, around 6–8 minutes. Keeping at a gentle simmer, add the chicken and cook for 8–10 minutes until tender and cooked through.
- Stir in the mushrooms and chillies and simmer for a further 3–5 minutes 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 with a slotted spoon before serving. Ladle into bowls, sprinkle over coriander leaves, and serve with steamed rice. It keeps chilled for up to three days — leave to cool first.
