Coconut Chicken Soup (tom kha gai)

Coconut Chicken Soup (tom kha gai) Prep time: 15 mins 
Cooking time: 15 mins

Ingredients

  • 450ml (1 pouch) chicken stock
  • 4 fresh kaffir lime leaves, finely shredded
  • 4 lemongrass, bruised and finely sliced
  • 1 inch galangal, peeled and sliced into thin matchsticks
  • 4 tbsp Blue Dragon Thai Fish Sauce
  • 1 lemon, juiced
  • 2 tsp Blue Dragon Tamarind Paste
  • 1 tbsp sugar
  • 2 chicken breasts (free-range if possible), cut into thin slices (5mm wide)
  • 1 can Blue Dragon Coconut Milk
  • 2 bird's eye chillies, bruised
  • coriander leaves, to garnish
  • To garnish, chilli flavoured oil
Serves: 2

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Coconut Chicken Soup (tom kha gai)

A traditional Thai coconut soup served as a palate cleanser with the main meal

Preparation:

  1. Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, sugar, tamarind water and lime juice.
  2. Stir thoroughly.
  3. Bring to a boil, and add the chicken and coconut milk, then the chillies.
  4. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!

Useful tip:

You can buy dried galangal in the spice aisle of most supermarkets... more


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Reviews for Coconut Chicken Soup (tom kha gai)


AllwynF   14 April 2010

i really loved this, was a family favorite too!