dinner · dairy-free · gluten-free
Tom kha gai (coconut chicken soup)
Creamy, tangy coconut soup of chicken and mushrooms infused with galangal, lemongrass and lime leaves.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer coconut milk and stock with galangal, lemongrass and lime leaves 5 minutes.
-
2
Add chicken and cook gently until it is cooked through to 74°C (165°F).
-
3
Add mushrooms, fish sauce and sugar and simmer 2 minutes.
-
4
Off the heat, add lime juice and crushed chilies.
-
5
Top with cilantro; taste for a sour-salty-creamy balance.
