Tom kha gai

Name: Tom kha gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 800ml Chicken Stock; 800g Coconut Milk; 2 tablespoons Galangal Paste; 2 Lemongrass Stalks; 8 Lime Leaves; 500g Chicken Thighs; 300g Oyster Mushrooms; 6 Birds-eye Chillies; 1 tablespoon Caster Sugar; 5 tablespoons Fish Sauce; Juice of 3 Lime; To serve Coriander Leaves; To serve Rice

Pure Veg📍Thai🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Tom kha gai

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Chicken Stock

800ml

Coconut Milk

800g

Galangal Paste

2 tablespoons

Lemongrass Stalks

Lime Leaves

Chicken Thighs

500g

Oyster Mushrooms

300g

Birds-eye Chillies

Caster Sugar

1 tablespoon

Fish Sauce

5 tablespoons

Lime

Juice of 3

Coriander Leaves

To serve

Rice

To serve

step 1

Step-by-Step Instructions

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.