Tom kha gai
Tom kha gai is Thailand's silken answer to chicken soup, built on the foundation of coconut milk simmered with galangal and lemongrass. What makes it worth cooking is how the broth itself becomes the star: galangal's peppery warmth and lemongrass's citrus undertones create a flavor base that's more complex than cream alone could achieve. The lime leaves add a final brightness that cuts through the richness, turning each spoonful into something both indulgent and refreshing.
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..
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