Name: Tom ka gai
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1.5 litre (6 cups) chicken stock; 4 centimetre piece fresh galangal (20g), sliced thinly; 5 x 10cm sticks fresh lemon grass (40g), cut into 5cm pieces; 2 fresh kaffir lime leaves; 2 teaspoon coarsely chopped coriander root and stem; 600 gram chicken thigh fillets, sliced thinly; 200 gram canned straw mushrooms, rinsed, drained; 1 1/2 cup (375ml) coconut milk; 2 tablespoon lime juice; 2 tablespoon fish sauce; 2 teaspoon grated palm sugar; 1/3 cup loosely packed fresh coriander leaves; 3 fresh small red thai chillies, sliced thinly; 2 fresh kaffir lime leaves, extra, shredded finely; 10 centimetre stick fresh lemon grass (20g), extra, sliced thinly

Tom ka gai

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

Ingredients

1.5 litre (6 cups) chicken stock

4 centimetre piece fresh galangal (20g), sliced thinly

5 x 10cm sticks fresh lemon grass (40g), cut into 5cm pieces

2 fresh kaffir lime leaves

2 teaspoon coarsely chopped coriander root and stem

600 gram chicken thigh fillets, sliced thinly

200 gram canned straw mushrooms, rinsed, drained

1 1/2 cup (375ml) coconut milk

2 tablespoon lime juice

2 tablespoon fish sauce

2 teaspoon grated palm sugar

1/3 cup loosely packed fresh coriander leaves

3 fresh small red thai chillies, sliced thinly

2 fresh kaffir lime leaves, extra, shredded finely

10 centimetre stick fresh lemon grass (20g), extra, sliced thinly

Method

1.Bring stock, galangal, lemon grass pieces, whole lime leaves and coriander root and stem mixture to the boil in large saucepan. Reduce heat; simmer, covered, 5 minutes. Remove from heat; stand 10 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.

2.Return broth to same cleaned pan, add chicken and mushrooms; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until chicken is cooked through.

3.Stir in coconut milk, juice, sauce and sugar; cook, stirring, until hot (do not allow to boil). Remove from heat; stir in coriander leaves, chilli, shredded lime leaf and sliced lemon grass.

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Ingredients

Method

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