Tom Kha Gai

Takes 10 minutes | Serves 5 |

Ingredients

15 ml sunflower oil
1 medium onion
3 cloves garlic
10 ml galangal paste
1 stalk lemongrass
4 leaves kaffir lime leaves
2 medium red chillies
10 mushrooms shiitake mushrooms
15 ml red Thai curry paste
1 litre chicken stock
400 ml coconut milk
15 ml fish sauce
15 g light brown sugar
30 ml lime juice
6 fillets cooked chicken thigh fillets
15 g cornflour
45 ml water
1 bunch fresh coriander
10 ml chilli oil
1 lime lime

Steps

Preparing the Soup

• Heat the sunflower oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
• Add garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for 1 minute, stirring often.
• Add chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken. Bring to a boil and simmer for 5-6 minutes.
• If desired, thicken the soup by slowly pouring in a mixture of cornflour and water, stirring continuously.
• Taste and season with salt and pepper if needed.

Serving

• Divide the soup between bowls, top with fresh coriander, drizzle with chilli oil, and serve with lime slices.