Tom Kha Gai

Ingredients

• 250 grams boneless chicken breasts
• 1½ inches galangal
• 5-6 kaffir lime leaves
• 1 stalk lemongrass
• 12-15 fresh coriander leaves with stems
• 4-6 button mushrooms
• 1 stalk spring onion greens
• 2 cups chicken broth
• 2 red bird’s eye chillies
• 1 green chilli
• ⅓ cup fish sauce
• 1 teaspoon brown sugar
• 1 cup coconut milk
• ⅓ cup lemon juice
• 2 teaspoons Thai chilli paste

Method

1. Tear kaffir lime leaves. Slice galangal. Bruise lemongrass stalk and slice diagonally. Roughly chop the coriander stems and reserve leaves. Cut mushrooms into quarters. Chop spring onion green stalks. Cut chicken breasts into cubes.
2. Heat chicken broth in a deep non-stick pan. Add galangal slices and torn kaffir lime leaves and let it boil.
3. Slit bird’s eye chillies and green chilli.
4. Add chopped coriander stems and chicken cubes, mix well and let it simmer.
5. Add fish sauce and brown sugar, mix well and simmer for 5 minutes. Add coconut milk and mix well.
6. Add quartered mushrooms, chopped chillies, mix well and let it simmer for 2-3 minutes.
7. Switch off heat, add lemon juice, chilli paste, chopped spring onion greens and chopped coriander leaves. Mix well and serve piping hot.

Nutrition Info