Coconut Chicken Soup (tom kha gai)
Prep time: 15 mins
Cooking time: 15 mins
Ingredients
- 450ml (1 pouch)
chicken stock
- 4
fresh kaffir lime leaves, finely shredded
- 4
lemongrass, bruised and finely sliced
- 1 inch
galangal, peeled and sliced into thin matchsticks
- 4 tbsp
Blue Dragon Thai Fish Sauce
- 1
lemon, juiced
- 2 tsp
Blue Dragon Tamarind Paste
- 1 tbsp
sugar
- 2
chicken breasts (free-range if possible), cut into thin slices (5mm wide)
- 1 can
Blue Dragon Coconut Milk
- 2
bird's eye chillies, bruised
-
coriander leaves, to garnish
- To garnish,
chilli flavoured oil
Try this recipe with
Chilli Flavour Rice CrackersCoconut Chicken Soup (tom kha gai)
A traditional Thai coconut soup served as a palate cleanser with the main meal
Preparation:
- Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, sugar, tamarind water and lime juice.
- Stir thoroughly.
- Bring to a boil, and add the chicken and coconut milk, then the chillies.
- Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Useful tip:
You can buy dried galangal in the spice aisle of most super markets... more
