House recipe
🍲 Tom kha gai
Chicken and mushrooms poached in a coconut broth infused with galangal, lemongrass and lime leaves.
Allergens. Contains: Fish. May contain, depending on the brands you buy: Crustaceans.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 cm galangal, thinly sliced
- 2 stalks lemongrass, bruised and cut into lengths
- 5 kaffir lime leaves, torn
- 400 ml coconut milk
- 300 g chicken breast, thinly sliced
- 150 g mushrooms, sliced; oyster mushrooms are ideal
- 6 cherry tomatoes, halved
- 2 fresh red chilli, bruised
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 2 lime, juiced
- a handful fresh coriander, leaves picked
Method
- Bring 300 ml water to a simmer with the galangal, lemongrass and lime leaves and let it steep for 5 minutes.
- Pour in the coconut milk and return to a gentle simmer. Do not let it boil hard or it may split.
- Add the chicken and mushrooms and poach for 5–6 minutes until the chicken is just cooked.
- Add the tomatoes and chillies, then season with fish sauce and palm sugar.
- Take off the heat and stir in the lime juice. Taste: it should be sour, salty and a little sweet, so adjust to your liking.
- Ladle into bowls and top with coriander. The galangal and lemongrass are for flavour, not for eating.