Tom kha gai

Method6 steps

1. 1

   Step 1: Trim and wash both lemongrass stalks (2), bruise them and cut them into large pieces that can be lifted out later. Wash all the lime leaves (8) and tear each in half. Put all the prepared chicken stock (800 ml) and both 400 g cans coconut milk in a large saucepan over medium heat. Stir in all the galangal paste (2 tbsp), prepared lemongrass and torn lime leaves, and bring gently to a simmer over about six to eight minutes.

   Bring aromatic coconut chicken broth to a gentle simmer · 8 minUses 800 ml prepared chicken stock · 800 g canned coconut milk, 2 × 400 g cans · 2 tbsp galangal paste · 2 lemongrass stalks, trimmed, bruised and cut into large pieces in step 1 · 8 lime leaves, torn in half in step 1

2. 2

   Step 2: Thinly slice all the raw boneless skinless chicken thigh fillets (500 g). Add all the chicken slices to the prepared broth, keeping it at a gentle simmer, and cook for eight to ten minutes until tender and fully cooked to 74°C. Continue if needed. Wash hands and clean utensils that contacted raw chicken.

   Simmer sliced chicken until fully cooked · 10 minUses All the prepared simmering broth · 500 g raw skinless boneless chicken thigh fillets, thinly sliced in step 2

3. 3

   Step 3: Clean the oyster mushrooms (300 g) and cut them into bite-sized pieces. Wash and lightly bash four to six bird’s-eye chillies according to your preference for heat. Stir all the mushrooms and chosen chillies into the cooked chicken soup and simmer for another three to five minutes until everything is cooked through. Wash and juice the three limes, keeping their juice in a clean cup. Stir in all the caster sugar (1 tbsp) and an initial three tablespoons each of the measured fish sauce and lime juice.

   Simmer mushrooms and chillies in cooked chicken soup · 5 minUses The whole cooked chicken soup · 300 g oyster mushrooms, cut into bite-sized pieces in step 3 · 4–6 lightly bashed bird’s-eye chillies, according to heat preference · 1 tbsp caster sugar · Initial 3 tbsp fish sauce · Initial 3 tbsp measured juice from the three limes

4. 4

   Step 4: Taste the soup and add only as much of the remaining measured fish sauce and reserved lime juice as needed to balance it. You do not have to use the whole available remainder.

   Uses All the seasoned cooked soup · Up to the remaining 2 tbsp fish sauce, only if needed · Remaining juice from the same three limes, only if needed

5. 5

   Step 5: Lift out and discard the whole lemongrass pieces and torn lime leaves with a slotted spoon. Wash and drain the coriander leaves. Ladle the soup into four portions, scatter the small handful coriander leaves over them and serve with the ready-cooked steamed rice as desired. Reheat refrigerated cooked rice until steaming hot throughout before serving.

   Uses All the finished soup · 1 small handful fresh coriander leaves, to serve · Ready-cooked steamed rice, to serve as desired

6. 6

   Step 6: For any leftover soup, cool briefly, then refrigerate in shallow containers within two hours. Keep chilled and use within three days, or sooner if any ingredient’s product guidance requires it. Reheat until steaming hot throughout and reaching 74°C before serving.

   Uses Any cooked soup left over