Preview

Tom kha gai soup with chicken and lemon grass |

Poultry

Soup made of coconut milk, lemongrass and kaffir lime leaf topped with oyster mushrooms, and pieces of chicken breasts.

Note

Galangal is a close cousin of ginger. Widely used in Asian cooking, it has some lemony, peppery, minty aromas and accompanied by slight bitterness and pungency.

Ingredients

Recipe for 4 portions

For the soup

400 Gr

Chicken breast

800 Ml

Coconut milk

200 Gr

Oyster mushroom

4 Unit(s)

Kefir lime leaves

2 Unit(s)

Green onion

6 Sprig(s)

Fresh cilantro

1 Pinch(es)

Chili flakes

30 Ml

Fish sauce nuoc-mâm

1 Stick(s)

Lemongrass

1 Unit(s)

Lime

10 Gr

Cornstarch

15 Gr

Galangal

250 Ml

Chicken stock

Preparation time: 30 min

General preparation

Cut the chicken into strips. Slice the green onion thinly. Slice the galangal. Crush the lemongrass stick with your knife handle. Slice the oyster mushrooms. Tear the kaffir lime leaves in half. Juice the lime and slice thinly the chili. Chop the coriander.
Soup preparation

In a pot, put together the coconut milk and whisk in the cornstarch. Add in the galangal, lemongrass and kaffir lime leaves. Simmer for 10 minutes on low heat. Strain the broth in order to get rid of the herbs. Add in the chicken and mushrooms and simmer 5-10 minutes until the chicken is cooked. Add in the fish sauce and lime juice.
To serve

Serve in soup bowls and garnish with sliced green onion, chilis and coriander sprigs.

Galangal is a close cousin of ginger. Widely used in Asian cooking, it has some lemony, peppery, minty aromas and accompanied by slight bitterness and pungency.

Cooking schedule