Tom Kha Gai

Ingredients

• 3 1/3 cupschicken stock
• 3 1/3 cupscoconut milk, converted from 800g
• 2 tbspgalangal paste, or fresh galangal, thinly sliced
• 2lemongrass stalks, bruised; removed before serving
• 8 leaflime leaves, kaffir/makrut; removed before serving
• 1 1/8 lbchicken thighs, boneless; sliced
• 10 1/2 ozoyster mushrooms, torn into pieces
• 6bird's eye chilies, lightly bruised
• 1 tbspsuperfine sugar
• 5 tbspfish sauce, start with 3 tbsp, add more to taste
• 3lime, juice only; start with 3 tbsp, add more to taste
• cilantro, to serve
• 10 1/2 ozrice, steamed; to serve

Method

1. 1

   Pour the chicken stock and coconut milk into a large saucepan over medium heat. Add the galangal, lemongrass and lime leaves. Bring to a gentle simmer, about 6–8 minutes.

2. 2

   Keeping at a gentle simmer, add the chicken. Cook for 8–10 minutes until tender and cooked through.

3. 3

   Stir in the mushrooms and chilies. Simmer for a further 3–5 minutes until everything is cooked through.

4. 4

   Add the sugar and 3 tbsp each of fish sauce and lime juice. Taste and add the remaining fish sauce and lime juice if needed.

5. 5

   Remove the galangal, lemongrass and lime leaves with a slotted spoon. Ladle into bowls and serve with cilantro and steamed rice on the side.

Nutrition per serving