Name: Tom Kha Gai
Prep time: 1:0
Cook time: 2:0
Yield: 4
Cuisine: Chicken, Asian
Ingredients: 32fl oz. chicken stock; 1 small stalk lemongrass; 4 lime leaves; 4 thin slices of ginger; 2 thai chilies sliced (or whole if you don’t like a very spicy soup); 2 cloves garlic; crushed; 1 pkt. mushrooms; 0.5lb. chicken; cooked and shredded; 1.5fl oz. fish sauce; 2 lime’s juice; 1 can unsweetened coconut milk; handful fresh coriander; roughly chopped (as garnish)

Posted on

17 September 2012

by

ewfood

Ingredients

32fl oz. chicken stock

1 small stalk lemongrass

4 lime leaves

4 thin slices of ginger

2 thai chilies sliced (or whole if you don’t like a very spicy soup)

2 cloves garlic, crushed

1 pkt. mushrooms

0.5lb. chicken, cooked and shredded

1.5fl oz. fish sauce

2 lime’s juice

1 can unsweetened coconut milk

handful fresh coriander, roughly chopped (as garnish)

Servings

4

Person

Preparation Time

1

hr

Cooking Time

2

hr

Preparation

1

In a pot pour the stock and add the garlic, ginger, lemongrass, lime leaves and chili. Cover and simmer for 10 minutes
2

Remove the lid and add the remaining ingredients except for the coriander. Simmer for a further 5-10 minutes uncovered
3

Serve into individual bowls and garnish with a generous amount of coriander