Tom Kha Gai – Thai coconut chicken soup

Ingredients

• 500 ml coconut milk
• 500 ml chicken stock
• 400 g boneless chicken thighs, thinly sliced
• 30 g fresh galangal, thinly sliced
• 2 lemongrass stalks, bruised and cut into 5 cm pieces
• 5 makrut lime leaves, torn
• 250 g button or oyster mushrooms, sliced
• 2–3 Thai chillies, bruised
• 3 tbsp fish sauce
• 1 tsp sugar
• 3–4 tbsp lime juice
• 1 small handful coriander
• Spring onion to garnish

Method

1. Bring stock, half the coconut milk, galangal, lemongrass and lime leaves to a simmer. Infuse gently for 8 minutes.
2. Add chicken and simmer gently for 5 minutes.
3. Add mushrooms, chilli, fish sauce and sugar. Cook for another 5–7 minutes until chicken and mushrooms are done.
4. Stir in the remaining coconut milk and heat through without boiling hard.
5. Remove from the heat. Stir in lime juice and adjust until creamy, salty, sour and lightly sweet.
6. Serve with coriander and spring onion. Galangal, lemongrass and lime leaves are flavouring aromatics and are not eaten.

Tips and variations

• Galangal defines Tom Kha; ginger makes a different soup and is only an emergency substitute.
• Add lime juice after cooking for a fresher flavour.
• For a meat-free version, use vegetable stock, tofu and vegetarian fish sauce.