Tom Kha Gai recipe (Spicy Thai Coconut Chicken Soup)

INGREDIENTS (for 2 persons)
150g Brown Rice
100g Mushrooms
2 Chicken Breasts
1 tin Coconut Milk
4 Lime Leaves
Half a thumb Galangal (or Ginger)
1 Lime
1 Tablespoon Fish Sauce
1 Bird Eye Chilli (optional)
1 Red Chilli
15g Fresh Coriander
1 Stalk Lemongrass

METHOD

Prep your flavour elements, veg and meat

• Peel any loose or dry leaves from the lemongrass.
• Soften the lemongrass stalk by placing it on a chopping board and bruising it with the underside of a saucepan a few times
• Cut the lemongrass stalk into roughly 5cm lengths (The lemongrass is for flavour – it’s too woody to eat. Pick the stalks out as you eat. Same applies to lime leaves).
• Soften the bird eye chillies in the same way, keeping them whole. (Again these are for flavour, eat them if you dare but be warned)!
• Finely chop the larger chilli. (De-seed for less heat or use half)
• Finely chop your galangal.
• Roughly chop the coriander.
• Cut the chicken into bite sized pieces
• Quarter the mushrooms

Get the rice on

• 2 parts boiling water from kettle to 1 part rice.
• Bring to simmer and cover
• The rice will need 25 minutes

Make the soup

• In your large saucepan / wok heat the coconut milk until bubbling on a medium heat.
• Add lemongrass, lime leaves, bird eye chillies and galangal / ginger.
• Add chicken pieces to wok / pan.
• Keep the pan bubbling.
• Add mushrooms.
• When the chicken is cooked through add chopped chilli.
• Juice the lime(s) directly into wok
• Add fish sauce
• Add roughly chopped coriander. Keep a little back for garnish if you wish.
• Stir and you are ready to serve.
• You may need to add a little water depending on your desired consistency or if your pan has dried out.

Build your dish

• Serve your dish in bowls, with rice at the bottom and soup ladled on top.
• Enjoy! :) 

Want to get our recipes direct to your inbox?

Check out our recipe boxes -