Tom Kha Gai (Chicken and Galangal Coconut Soup)
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Ingredients
- 400 g chicken thigh fillets, sliced
- 800 ml coconut milk
- 30 g galangal or ginger, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 150 g chestnut mushrooms, sliced
- 2 tbsp fish sauce
- 1 fresh lime
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 25.6 g
- Carbohydrate
- 10.9 g
- of which sugars
- 5.4 g
- Fat
- 44.7 g
- of which saturates
- 36.2 g
- Fibre
- 3.4 g
- Salt
- 2.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pour the coconut milk into a large pan with the galangal, lemongrass and kaffir lime leaves, and bring to a gentle simmer.
- 2
Simmer for 5 minutes to let the aromatics infuse the broth.
- 3
Add the chicken and simmer for 10 minutes until cooked through with no pink remaining.
- 4
Add the mushrooms and simmer for 3 more minutes.
- 5
Season with the fish sauce and a good squeeze of lime juice.
- 6
Scatter with fresh coriander and serve hot with jasmine rice on the side.
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