Tom kha gai

Name: Tom kha gai
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: 6 servings
Ingredients: 800 ml Chicken Stock; 800 g Coconut Milk; 2 tablespoons Galangal Paste; 2 Lemongrass Stalks; 8 Lime Leaves; 500 g Chicken Thighs; 300 g Oyster Mushrooms; 6 Birds-eye Chillies; 1 tablespoon Caster Sugar; 5 tablespoons Fish Sauce; 1 Juice of 3 Lime; 1 To serve Coriander Leaves; 1 To serve Rice

63 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Chicken
Dinner

Thai, Chicken

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

800 mlChicken Stock
800 gCoconut Milk
2 tablespoonsGalangal Paste
2 Lemongrass Stalks
8 Lime Leaves
500 gChicken Thighs
300 gOyster Mushrooms
6 Birds-eye Chillies
1 tablespoonCaster Sugar
5 tablespoonsFish Sauce
1 Juice of 3Lime
1 To serveCoriander Leaves
1 To serveRice

Method

Prep 25 min · Cook 38 min

1Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
2Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
3Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.