John Myers
Tom Kha Gai
The perfect tom kha gai recipe with a picture and simple step-by-step instructions.
- 2 Pc. Galangal (5cm)
- 4 Pc. Lemongrass stick
- 3 Pc. Shallot
- 500 ml Coconut milk
- 250 ml Chicken broth
- 4 Pc. Kaffir lime leaves
- 1 tbsp Coriander root
- 500 g Chicken breast fillet
- 2 tsp Finely chopped red chilli pepper
- 150 g Cherry tomatoes
- 200 g Sliced mushrooms
- 2 tbsp Fish sauce
- 2 tbsp Lime juice
- Lime zest
- 3 tsp Grated palm sugar
- 4 tbsp Coriander green
- Coriander green
- Bring the galangal (thinly sliced), shallots (finely chopped), lemongrass (cut lengthways), coconut milk, broth, kaffir lime leaves and coriander root (washed and chopped) to a boil in a saucepan. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Pass the brew through a sieve to remove the spices. Bring the stock to the boil, add the chicken (in fine strips), chiles, mushrooms and tomatoes (halved) and simmer everything for 8 minutes until the meat is cooked through.
- Mix the fish sauce, lime juice and zest, palm sugar and add to the soup. Add coriander greens and serve immediately. Garnish the soup with a little coriander green if you like.
Facebook Comments