Tom kha gai

Category : Chicken

Tags : -

Tom kha gai

Recipes :

800ml Chicken Stock

800g Coconut Milk

2 tablespoons Galangal Paste

2 Lemongrass Stalks

8 Lime Leaves

500g Chicken Thighs

500g Oyster Mushrooms

300g Oyster Mushrooms

6 Caster Sugar

5 tablespoons Fish Sauce

Juice of 3 Lime

To serve Coriander Leaves

To serve Rice

Instructions :

  • step 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.
  • step 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.
  • step 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.

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