Coconut Chicken Soup – Tom Kha Gai

Tom Kha Gai, a tasty Coconut Chicken soup, makes a delicious addition to any meal

Tom Kha Gai, or coconut chicken soup as it is often called, is an easy to make, nutritious meal that can be prepared quickly and tastes great. The blend of the sour lime, lemongrass and the sweet coconut milk combine into a delicious soup that guaranteed to tickle your taste buds.

INGREDIENTS:

• 3 boneless, skinless chicken breast fillets (about 500g total)
• 400ml unsweetened coconut milk (13 oz)
• 2 cups of water
• 4 tablespoons Thai fish sauce (nam pla)
• 4 tablespoons lime juice
• 4 kaffir lime leaves, fresh or dried,
• 2 stalks lemongrass (bottom white part only)
• 250g straw mushrooms, rinsed and cut in half
• 2 blocks chicken stock
• 2 fresh red chiles, sliced
• 5cm piece Thai Galangal, peeled and sliced (can substitute ginger)
• chopped cilantro (coriander) for garnish

HOW MANY/HOW LONG?

It takes around 15-20 minutes to prepare and another 20 minutes to cook. Serves 4 persons.

METHOD:

1. Slice up the chicken into thin strips about 5cm long.
2. Use the back of a knife to crack open the lemongrass before cutting it into short pieces. Only use the white part of the lemongrass.
3. Using a large pan bring the water and chicken stock to a boil. Reduce the heat and add the lemongrass, galangal, chiles and lime leaves. Let everything infuse gently for 10 minutes.
4. While it is simmering add the coconut milk, mushrooms, lime juice, fish sauce and lastly the chicken.
5. Continue to simmer until the chicken is cooked.
6. Serve hot with a sprinkling of coriander as garnishing.

Note:

To prevent curdling of the coconut milk keep the soup at a lower temperature.

Tip:

Try not to eat the lemongrass, galangal or lime leaves as it can be a bit flavorsome on its own.