Tom kha gai
Instructions
- 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.
- 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.
- 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.
Recipe from bbcgoodfood.com
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Ingredients (13)
- •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
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