A favourite Thai soup that bursts with flavour.
Tom Kha Gai – Chicken in coconut milk
Preparation time: 20 minutes
Cooking time: 15 minutes
- ½ cup coconut cream
- 2 tbsp galangal ginger, finely sliced (substitute with ginger if you cannot find galangal)
- 3 stalks lemongrass, lightly crushed under the blade of a knife and cut in 1 inch lengths
- 4 coriander roots, crushed (substitute with 10 coriander stems)
- 6 fresh kaffir lime leaves, torn (substitute with 12 dry kaffir lime leaves)
- 250g chicken, thinly sliced (against the grain)
- 400ml (1 tin) coconut milk
- 5-6 mushrooms, cut into quarters (oyster mushrooms work best)
- 1 cup cherry tomatoes, cut in half
- 1-2 shallots, peeled and thinly sliced
- 4 birds eye chillies, sliced in half lengthways to release flavour
- 1 tbsp fish sauce
- Juice of 1 medium lime
- ½ tbsp tamarind paste (substitute with 1 tbsp rice vinegar and 1 tsp brown sugar)
- 1 tsp white sugar
- In a pot, add coconut cream. After foaming hot add the galangal, lemongrass, coriander root and kaffir lime leaves.
- Simmer for 5 minutes to release the flavours.
- Add the chicken, when nearly cooked, add coconut milk and bring to a boil.
- When the coconut milk starts to boil add the sliced mushrooms, tomatoes, sliced shallots and chillies.
- Bring back to the boil and season with fish sauce, sugar, lime juice and tamarind paste.
- Remove from the heat and serve immediately.
- This soup works very well with rice noodles – simply follow the packet instructions to prepare the noodles. Pour the soup over the noodles in a bowl.