Fragrant chicken and coconut soup (tom kha gai)
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Serves
4
Cooking Time
Prep time 20 mins, cook 10 mins
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250 ml
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(1 cup) chicken stock
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250 ml
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(1 cup) coconut milk
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250 ml
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(1 cup) coconut cream
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300 gm
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skinless chicken breasts, sliced on an angle
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2
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lemongrass stalks, white part only, thickly sliced on an angle
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4
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red shallots, thinly sliced
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4
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birdseye chillies, thinly sliced, plus extra to serve
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20 gm
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galangal, thickly sliced
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3
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kaffir lime leaves, coarsely torn
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2 tbsp
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fish sauce, or to taste
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1 tbsp
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lime juice, or to taste
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1 tsp
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palm sugar, or to taste
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To serve:
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Thai basil
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1
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Bring stock, coconut milk and coconut cream to the simmer in a saucepan over medium heat. Add chicken, lemongrass, shallot, chilli, galangal and kaffir lime leaves and simmer until chicken is just cooked through (2-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjust flavours to taste and serve hot scattered with Thai basil and extra chilli.
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This recipe is from the August 2012 issue of Australian Gourmet Traveller.
Drink Suggestion Perfumed off-dry gewürztraminer.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Court
STYLING Lisa Featherby
DRINK SUGGESTION Max Allen