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Tom Kha Gai

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 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.