Tom Kha Gai

Coconut galangal soup with chicken and lime.

Ingredients

• 600 g Chicken
• 800 ml Coconut milk
• 5 tbsp Galangal
• 4 stalks Lemongrass
• 6 Lime leaves
• 250 g Mushrooms
• 3 tbsp Fish sauce
• ¼ cup Lime juice
• 4 Chilies
• ½ cup Coriander
• 1 tbsp Palm sugar
• 2 cups Chicken stock

Method

1. Infuse — Simmer the stock with sliced galangal, bruised lemongrass and torn lime leaves for 10 minutes.
2. Add coconut — Pour in the coconut milk and heat gently — never let it boil hard or it splits.
3. Add chicken — Poach the sliced chicken 6 minutes.
4. Add mushrooms — Cook 4 minutes more.
5. Season off the heat — Add fish sauce, palm sugar and lime juice away from the heat so the lime stays fresh.
6. Tom Kha is ready — Add bruised chilies and coriander and serve.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry