Step 1 of 5
Tom Kha Gai
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.
Step 2
Keeping at a gentle simmer, add the chicken. Cook for 8–10 minutes until tender and cooked through.
Step 3
Remove the galangal, lemongrass and lime leaves with a slotted spoon. Ladle into bowls and serve with coriander leaves and steamed rice on the side.
Step 4
Stir in the mushrooms and chillies. Simmer for a further 3–5 minutes until everything is cooked through.
Step 5
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.
