Tom Kha Gai
1 hr total time
50 mins active time
Medium
Serves 2 as main
Ingredients
Measurements:
- 2 lemongrass stalks
white part only and coarsely chopped
- 1 x 1 ½-inch piece (¾ oz) fresh ginger
peeled
- 1 long hot red chili peppers
thinly sliced
- 2 large shallots
peeled and sliced
- 2 makrut (wild) lime leaves
stems removed
- 32 fl oz chicken stock
- 1 tbsp vegetable oil
- 17½ oz boneless and skinless chicken breasts
trimmed
- 7 oz small white mushrooms
quartered
- 13½ fl oz 13.5-oz can of coconut milk
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp light brown sugar
To serve:
- Mint leaves
- Cilantro leaves
- Sliced hot red chili pepper
- Lime wedges
Instructions
- 1Put the lemongrass, ginger, chilli, shallots, lime leaves and stock in a large saucepan. Cover and bring to a simmer over medium heat. Simmer for 10 minutes. Remove from the heat. Cool for 10 minutes.
- 2Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side until cooked through. Transfer to a cutting board, cover, and let rest for 5 minutes.
- 3Increase the heat under the skillet to high, add the mushrooms and cook for 3 minutes, shaking the pan occasionally, or until light golden. Remove from the heat.
- 4Pour the stock mixture into the blender and secure the lid. BLEND for 30-40 seconds until well combined. Strain the liquid back into the saucepan, discarding the solids. Stir in the coconut milk.
- 5Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through. Transfer to a cutting board, cover, and let rest for 5 minutes. Increase the heat under the skillet to high, add the mushrooms and cook for 3 minutes or until light golden, shaking the pan occasionally. Remove from the heat.
- 6Pour the stock mixture into the blender and secure the lid. BLEND for 30-40 seconds until well combined. Strain the liquid back into the saucepan, discarding the solids. Stir in the coconut milk.
- 7Thinly slice the chicken across the grain and add to the soup along with the mushrooms. Bring to a simmer until hot (do not boil). Remove from the heat.
- 8Combine the fish sauce, lime juice and sugar and stir into the soup.
- 9Ladle the soup into serving bowls, and top with mint, cilantro and chili. Serve with lime wedges.