Name: Tom Kha Gai Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 500 ml chicken stock; 2 medium sized chicken breasts - cut in strips; 1 clove garlic - minced; 1 thumb-sized piece of ginger - minced; 1 thumb-sized piece of galangal - sliced; 2 red birdseye chilli's - finely chopped; ½ lemongrass stick - finely sliced; 400 ml coconut milk; 2 tbsp Thai fish sauce; 2 tbsp soya sauce; 4 kafir lime leaves; 1 tsp coconut sugar; 1 lime - juiced and zested; 200 g bamboo shoots; 1 handful small button mushrooms; 1 handful baby tomatoes - halved; 1 handful chopped coriander leaves; spring onions - sliced

AuthorRejane GwynneCategoryChicken, Soup, ThaiDifficultyBeginner

Zingy and creamy Thai chicken and coconut milk soup. 80/20 friendly

Yields2 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

500 ml chicken stock

2 medium sized chicken breasts - cut in strips

1 clove garlic - minced

1 thumb-sized piece of ginger - minced

1 thumb-sized piece of galangal - sliced

2 red birdseye chilli's - finely chopped

½ lemongrass stick - finely sliced

400 ml coconut milk

2 tbsp Thai fish sauce

2 tbsp soya sauce

4 kafir lime leaves

1 tsp coconut sugar

1 lime - juiced and zested

200 g bamboo shoots

1 handful small button mushrooms

1 handful baby tomatoes - halved

1 handful chopped coriander leaves

spring onions - sliced

Add the chicken stock to a saucepan along with the sliced chicken pieces, ginger, galangal, garlic, lemongrass, 1 chilli, kafir lime leaves and one tbsp soya sauce and poach the chicken in the stock until cooked, approximately 10 minutes.

Add the coconut milk, lime juice and zest, fish sauce, 1 tbsp soya sauce, coconut sugar, mushrooms, bamboo shoots and tomatoes and continue to cook on a medium heat, stirring occasionally until it is heated through, approximately 10 minutes.

When the soup is heated through dish up in bowls and top with extra chilli, fresh coriander and sliced spring onions.

Ingredients