Tom Kha Gai
Over a year ago
2,792 views
Ingredients
- 75g Shallots, roughly chopped
- 40g Garlic, roughly chopped
- 6 Lemongrass stalks
- 40g Peeled ginger / Galangal - roughly chopped
- 800ml Coconut milk
- 1.2 litres Good quality chicken stock
- 300g Chicken, cut into bite sized pieces
- 8 Kaffir lime leaves
- 4 Red chillis, thinly sliced
- 6 Tbsp Fish sauce
- 6 Tbsp lime juice
- Small bunch Fresh coriander
Accompaniment
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Method
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1
1. Blitz the shallots, galangal, lemongrass and garlic with some of the coconut milk to make a loose paste.
2. Put the stock in a pan and bring to a simmer. Add the paste and simmer vigorously for 3 minutes. Sieve pressing out as much flavour as you can, return to the pan and bring to a simmer.
3. Add the chicken to the pan with the lime leaves, 1/2 a teaspoon of salt and simmer for 2 mins. Add the rest of the coconut milk, chillis, fish sauce and lime juice and bring back to a simmer.
4. Serve sprinkled with the coriander.
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