Tom kha gai
Chicken simmered in coconut milk and stock with galangal, lemongrass and lime leaves, balanced with fish sauce, lime juice and a little sugar.
Method
- 1
Pour the coconut milk and stock into the saucepan and add the galangal, lemongrass and lime leaves.
- 2
Bring to a gentle simmer over medium heat, stirring now and then.
- 3
Let the aromatics infuse at a gentle simmer until the broth smells strongly of lemongrass.
- 4
Add the chicken and simmer gently until it is white all the way through.
- 5
Add the mushrooms and chilies and simmer until the mushrooms are tender.
- 6
Stir in the fish sauce and palm sugar until the sugar dissolves.
- 7
Take the pan off the heat and stir in the lime juice.
- 8
Taste. It should be rich and sour first, then salty, with a gentle heat behind. Add more lime juice or fish sauce to balance it.
- 9
Ladle into bowls and scatter with coriander leaves.
Notes
- Keep the soup at a gentle simmer once the coconut milk is in. A rolling boil can make it split and look grainy.
- The galangal, lemongrass and lime leaves are there for flavour and are left in the bowl, not eaten.
Equipment
Large saucepan, Sharp knife