Soup

Tom Kha Gai (Thailand)

Name: Tom Kha Gai (Thailand)
Total time: 30 min
Yield: serves 4
Ingredients: 700ml Stock; 2 stalks Lemongrass; 1 piece Ginger; 3 Kaffir lime leaf; 400ml Coconut milk; 2 filets Chicken; 150 g Mushroom; 2 tbsp Fish sauce; 1 Lime; 1 bunch Fresh cilantro

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Stock — to buy700ml
Lemongrass — to buy2 stalks
Ginger — to buy1 piece
Kaffir lime leaf — to buy3
Coconut milk — to buy400ml
Chicken — to buy2 filets
Mushroom — to buy150 g
Fish sauce — to buy2 tbsp
Lime — to buy1
Fresh cilantro — to buy1 bunch

Preparation

Bring the stock to a simmer with the crushed, chopped lemongrass, sliced ginger and kaffir lime leaf torn by hand, let it infuse for 10 minutes over low heat to really flavour the liquid.
Add the coconut milk and the chicken cut into strips, simmer for 10-12 minutes over low heat (no hard boil, it would split the coconut milk), until the chicken is fully cooked.
Add the sliced mushroom and cook for another 3-4 minutes.
Off the heat, season with fish sauce and lime juice: tom kha should be smooth and creamy thanks to the coconut milk, while staying tangy and salty — taste and adjust until it feels balanced.
Sprinkle with fresh cilantro and serve piping hot.