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Empty CartTom Kha Gai – Thai coconut and chicken soup
- Duration: 30 min
- Amount: 4 People
Ingredients
- 400g Chicken breast, in small pieces
- 800 ml Creamy coconut milk
- 200g Shimeji mushrooms
- 6-8 Kaffir lime leaves
- 2-4cm Galangal, minced
- 3 Lemongrass stalks, sliced
- 1 Onion
- q.b. Lime juice
- q.b. Fresh coriander, chopped
- q.b. Fresh chilli peppers, or chilli paste, to taste
- Water, or chicken/vegetable stock
Method
Sautee the onion in a dash of oil. Add the galangal, lemongrass, half the coconut milk and some water to slightly dilute the coconut milk.Cook over a medium heat until it boils and add the chicken, the mushrooms and the rest of the coconut milk. When the chicken is cooked through, add the seasoning (kaffir lime leaves, salt, chilli), gently stir and reduce the heat. Let it gently simmer without boiling the coconut milk. Take off the heat and add the coriander and the lime juice.
Taste to check seasoning.
