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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.

Class with similar recipe

Sunday, January 26th 10:30 to 12:30
Old Montreal
95 $ / pers.
BASIC COOKING TECHNIQUES

BASIC COOKING TECHNIQUES

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95 $ / pers.
12 places disponibles

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