71min 4 ppl
Tom Kha Gai
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
826 kcalper person
Protein 38g
Carbs 20g
Fats 67g
About this dish
A silky coconut soup perfumed with galangal, lemongrass and makrut lime, poured over tender chicken and mushrooms for a balance of hot, sour, salty and rich in one bowl.
Allergy Info
Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Galangalpeeled and thinly sliced40 g
- Lemongrass stalksbruised and cut into lengths2 stalks
- Makrut lime leavestorn5 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised4
- Button mushroomshalved200 g
- Limesjuiced2
- Fresh Corianderleaves picked, to garnish15 g
Meat & Poultry
- Chicken Thighsboneless, skinless, sliced500 g
Tins & Jars
- Coconut Milktwo 400 ml tins800 ml
- Chicken stock400 ml
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce3 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Slice the chicken thighs into bite-sized strips.
Approx. 3 minutes
2
Peel and thinly slice the galangal, bruise the lemongrass stalks and cut into lengths, and tear the makrut lime leaves.
Approx. 5 minutes
3
Peel and halve the shallots, bruise the chillies, and halve the mushrooms.
Approx. 4 minutes
4
Pour the coconut milk and chicken stock into a saucepan and bring to a gentle simmer over medium heat.
Approx. 4 minutes
5
Add the galangal, lemongrass, makrut lime leaves, shallots and chillies, and simmer for 5 minutes until fragrant.
Approx. 5 minutes
6
Add the chicken and mushrooms and simmer for 8 minutes until the chicken is cooked through and reads 74°C on a meat thermometer.
Approx. 8 minutes
7
Stir in the fish sauce and lime juice.
Approx. 2 minutes
8
Stir in the grated palm sugar until dissolved, then taste and adjust the balance of sour, salty and sweet.
Approx. 2 minutes
9
Ladle into bowls and scatter with fresh coriander to serve.
Approx. 2 minutes
