Name: Fragrant chicken and coconut soup (tom kha gai)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 250 ml (1 cup) chicken stock; 250 ml (1 cup) coconut milk; 250 ml (1 cup) coconut cream; 300 gm skinless chicken breasts, sliced on an angle; 2 lemongrass stalks, white part only, thickly sliced on an angle; 4 red shallots, thinly sliced; 4 birdseye chillies, thinly sliced, plus extra to serve; 20 gm galangal, thickly sliced; 3 kaffir lime leaves, coarsely torn; 2 tbsp fish sauce, or to taste; 1 tbsp lime juice, or to taste; 1 tsp palm sugar, or to taste; To serve: Thai basil

Fragrant chicken and coconut soup (tom kha gai)

Australian Gourmet Traveller recipe for fragrant chicken and coconut soup (tom kha gai).

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

250 ml (1 cup) chicken stock

250 ml (1 cup) coconut milk

250 ml (1 cup) coconut cream

300 gm skinless chicken breasts, sliced on an angle

2 lemongrass stalks, white part only, thickly sliced on an angle

4 red shallots, thinly sliced

4 birdseye chillies, thinly sliced, plus extra to serve

20 gm galangal, thickly sliced

3 kaffir lime leaves, coarsely torn

2 tbsp fish sauce, or to taste

1 tbsp lime juice, or to taste

1 tsp palm sugar, or to taste

To serve: Thai basil

Method

Main

1.Bring stock, coconut milk and coconut cream to the simmer in a saucepan over medium heat. Add chicken, lemongrass, shallot, chilli, galangal and kaffir lime leaves and simmer until chicken is just cooked through (2-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjust flavours to taste and serve hot scattered with Thai basil and extra chilli.