Tom kha gai
A fragrant Thai coconut chicken soup simmered with galangal, lemongrass, lime leaves, mushrooms and chillies.
- 35 min
- 580 kcal
- Thai
- Soup
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Pour the chicken stock and coconut milk into a large saucepan set over a medium heat.
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Step 2:
Add the galangal paste, lemongrass and lime leaves.
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Step 3:
Bring to a gentle simmer for around 6–8 minutes.
6–8 min -
Step 4:
Keeping the soup at a gentle simmer, add the chicken thighs.
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Step 5:
Cook for 8–10 minutes, until the chicken is tender and cooked through.
8–10 min -
Step 6:
Stir in the oyster mushrooms and bird's-eye chillies.
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Step 7:
Simmer for a further 3–5 minutes, until everything is cooked through.
3–5 min -
Step 8:
Stir in the caster sugar and 3 tablespoons each of the fish sauce and lime juice.
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Step 9:
Taste and add the remaining fish sauce and lime juice if required.
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Step 10:
Remove the galangal, lemongrass and lime leaves with a slotted spoon before serving.
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Step 11:
Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side.
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Step 12:
Leave to cool before chilling; it will keep chilled for up to 3 days.
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