Chilli Coconut Soup with Chicken
Chilli Coconut Soup with Chicken
This Thai soup is known as 'Tom Kha Gai' and is a spicy coconut milk soup with chicken, you can adjust the amounts of chilli to your taste.
Ingredients
Serves: 4
- 3 cups (750ml) coconut milk, fresh or tinned
- 300g chicken breast, thinly sliced
- ½ cup young galangal, sliced into 1cm slices
- 2 lemongrass stalks, bottom third only, cut into 4cm sections and lightly smashed
- 4 big kaffir lime leaves, crushed between the hands
- ½ cup (125ml) coconut cream, fresh or tinned
- 5 red bird eye’s chillies, lightly crushed with a knife
- 3 tablespoons fish sauce or to taste
- 1 lime, juiced or to taste
- 1 teaspoon roasted chilli paste
- 5 coriander sprigs, diced
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Bring the coconut milk to a soft boil in a medium large saucepan.
- Add the chicken breast, galangal, lemon grass and kaffir lime leaves. Bring to a gentle simmer. Simmer until the chicken is cooked through.
- Add the coconut cream and chillies. Bring to a boil once more. Take off the heat.
- Season with fish sauce, lime and roasted chilli paste.
- Serve sprinkled with the coriander leaves.
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