I was given this recipe by the owner of a small Asian shop in Edinburgh, many years ago. After I made it for the first time, it became part of the family recipe collection.
Enjoy!
tom kha gai
Ingredients
500ml chicken broth
500ml coconut milk
350g chicken breast, diced
6 red cherry tomatoes, halved
200g oyster mushrooms
1 small onion, sliced
8 green beans, cut in 5 cm length (optional)
30g galangal (substitute with ginger), peeled and sliced
4 lemongrass stalks (white parts only, smashed with a knife)
6 kaffir lime leaves (remove the veins)
2 red chili
1 red bird's eye chili
4 tbsp fish sauce
1 tbsp sugar
Juice of a lime
To serve: Thai Jasmine rice
Method
Simmer the chicken in the broth for 10 min. If you want green beans, add them when the broth starts boiling.
After 10 mins, add the lemongrass, chilies, galangal, kaffir lime leaves, 3 tbsp of fish sauce, sugar and coconut milk.
When the broth starts boiling again, add the mushrooms and onion and leave to simmer gently for 5 min.
Add tomatoes, 1 tbsp of fish sauce and the lime juice. Simmer for 1 min.
Let the soup rest for 10 min with the lid on.
Serve with Thai Jasmine rice and lime slices ready to be squeezed for extra acidity, if needed.
Tips & cheats
Do not eat the lemongrass, kaffir lime leaves and galangal.
For a meatless option, substitute chicken with firm tofu. Add it at the same time as the tomatoes.
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