Tom ka gai (Coconut and galangal soup with chicken)

Tom ka gai (Coconut and galangal soup with chicken)

Ingredients
Serves: 4 

  • 750ml coconut milk
  • 250ml meat stock
  • 200 g boneless chicken, sliced
  • 1 (425g) can straw mushrooms, drained and halved
  • 6 cm piece galangal, peeled and sliced
  • 1 stalk lemongrass, sliced into 2cm lengths
  • 2-3 tablespoons fish sauce
  • 4 kaffir lime leaves
  • 2-3 tablespoons lime juice
  • 1 handful coriander, chopped

Directions
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat the coconut milk and stock in a pot and bring to a simmer.
  2. Add the chicken, mushrooms, galangal and lemongrass. Simmer until the chicken is cooked, about 5 minutes.
  3. Add the fish sauce and kaffir lime leaves and simmer 2 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and lime juice if necessary.
  4. Serve in a large bowl and garnish with the coriander.
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