Thai Chicken Soup with Coconut Milk
35 minutes
Thai chicken soup or tom ka gai is a delightful mix of flavours and very quick to make. It is best made with galangal instead of ginger if you can find it.
4 people made this
Ingredients
Serves: 4
- 3 cups chicken stock
- 1 stalk lemongrass, cut into 5cm pieces
- 6 slices fresh galangal (or 3 ginger)
- 4 fresh lime leaves
- 2-4 Thai chillies, sliced lengthwise
- 2 tins coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 250g chicken breast, thinly sliced
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- In a saucepan, heat up the chicken stock just to a boil. Add lemongrass, galangal, lime leaves and chillies. Simmer 5 minutes.
- Add the coconut milk, fish sauce, lime juice, sugar and salt. Stir. Bring back to the boil and add the chicken. Simmer 5 minutes or until chicken is done.
