Tom kha gai

    Tom kha gai

    • Thai
    • Chicken

    Ingredients

    1. 800ml Chicken Stock
    2. 800g Coconut Milk
    3. 2 tablespoons Galangal Paste
    4. 2 Lemongrass Stalks
    5. 8 Lime Leaves
    6. 500g Chicken Thighs
    7. 300g Oyster Mushrooms
    8. 6 Birds-eye Chillies
    9. 1 tablespoon Caster Sugar
    10. 5 tablespoons Fish Sauce
    11. Juice of 3 Lime
    12. To serve Coriander Leaves
    13. To serve Rice

    How to prepare

    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.