Name: Fragrant chicken and coconut soup (tom kha gai)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 250 ml (1 cup) chicken stock; 250 ml (1 cup) coconut milk; 250 ml (1 cup) coconut cream; 300 gm skinless chicken breasts, sliced on an angle; 2 lemongrass stalks, white part only, thickly sliced on an angle; 4 red shallots, thinly sliced; 4 birdseye chillies, thinly sliced, plus extra to serve; 20 gm galangal, thickly sliced; 3 kaffir lime leaves, coarsely torn; 2 tbsp fish sauce, or to taste; 1 tbsp lime juice, or to taste; 1 tsp palm sugar, or to taste; To serve: Thai basil

Fragrant chicken and coconut soup (tom kha gai)

Australian Gourmet Traveller recipe for fragrant chicken and coconut soup (tom kha gai).

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

250 ml (1 cup) chicken stock

250 ml (1 cup) coconut milk

250 ml (1 cup) coconut cream

300 gm skinless chicken breasts, sliced on an angle

2 lemongrass stalks, white part only, thickly sliced on an angle

4 red shallots, thinly sliced

4 birdseye chillies, thinly sliced, plus extra to serve

20 gm galangal, thickly sliced

3 kaffir lime leaves, coarsely torn

2 tbsp fish sauce, or to taste

1 tbsp lime juice, or to taste

1 tsp palm sugar, or to taste

To serve: Thai basil

Method

Main

1.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.