Thai

Tom Kha Kai

Name: Tom Kha Kai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 120 g chicken thigh; 150 ml coconut milk; 15 g galangal; 1 stalk lemongrass; 3 kaffir lime leaves; 60 g straw or oyster mushrooms; 100 ml chicken stock; 1.5 tbsp fish sauce; 1.5 tbsp lime juice; 1 tsp palm sugar; 2 bird's eye chillies; 2 sprigs coriander

The classic Thai soup of chicken poached in coconut milk with galangal, lemongrass and kaffir lime, finished sharp and salty with lime juice and fish sauce.

Lunch & dinner 25g+ protein Under 30 min

30 min15 prep · 15 cookEasy611 kcalper serving

Method

Bruise 1 stalk of lemongrass along its length with the back of a knife and cut it into 4 cm lengths. Slice 15 g of galangal into thin coins and tear 3 kaffir lime leaves in half, removing the centre ribs so they release their perfume.
Put 100 ml of chicken stock in a small saucepan with the lemongrass, galangal and lime leaves. Bring to the boil, then lower to a gentle simmer and infuse for 5 minutes, until the kitchen smells strongly of galangal.
Pour in 150 ml of coconut milk and bring back to the barest simmer — never a rolling boil, or the milk will split and go grainy. Keep the heat low and moving.