Tom kha gai

Ingredients

• 1 800ml — Chicken Stock
• 1 800g — Coconut Milk
• 2 tablespoons — Galangal Paste
• 2 pcs — Lemongrass Stalks
• 8 pcs — Lime Leaves
• 1 500g — Chicken Thighs
• 1 300g — Oyster Mushrooms
• 6 pcs — Birds-eye Chillies
• 1 tablespoon — Caster Sugar
• 5 tablespoons — Fish Sauce
• 1 Juice of 3 — Lime
• 1 To serve — Coriander Leaves
• 1 To serve — Rice

Steps

1. step 1
2. Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
3. step 2
4. Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
5. step 3
6. Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.

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