Tom kha gai

Tom kha gai

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

This Thai chicken and galangal soup is loved by many, perhaps because it is so flavoursome and easy to prepare.

Ingredients

Quantity Ingredient
2 lemongrass stalks
2 chicken breast fillets, sliced
800ml tinned coconut milk
1/2-1 chicken stock cube
6 kaffir lime leaves, washed and halved
5 cm piece fresh galangal, peeled and sliced
1-2 fresh red chillies, deseeded and chopped
2 teaspoons palm sugar, grated
2 tablespoons fish sauce
10 cherry tomatoes, halved, (optional)
1-2 limes, juiced
fresh coriander leaves, to serve

Method

  1. Trim and lightly bruise the thick white ends of the lemongrass, and cut it into large pieces. Prepare the chicken and the rest of the ingredients as well.
  2. Bring the coconut milk and the crumbled stock cube to the boil in a saucepan, and add the lemongrass, lime leaves and galangal. Add half of the chopped chilli, the palm sugar and fish sauce. Stir to dissolve the sugar, then add the chicken pieces. Cook for 5 minutes, or until the chicken is cooked through. Add the tomatoes, if using, the rest of the chilli and season to taste with lime juice. Ladle the soup into individual bowls, top with coriander and serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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