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Neil Perry

Tom Ka Gai

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Coconut chicken soup - The quintessential Thai soup.

Serves 4

Ingredients

  • 2 stalks lemongrass bashed
  • 5 kaffir lime leaves crushed
  • 2 cups coconut milk
  • 1 cup water
  • 2 tablespoons sliced galangal
  • 3 wild green chilli's chopped
  • 2 long red chilli's seeded and sliced
  • 4 tablespoons palm sugar
  • 4 tablespoons fish sauce
  • 3 tablespoons chilli paste
  • 200 g skinless chicken thigh fillets sliced
  • ¼ cup straw mushroom
  • 0.3 cup lime juice
  • 2 tablespoons chopped coriander leaves
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Method

  1. Put the coconut milk and water into a medium sized pot and bring to the boil.
  2. Add the galangal, lemongrass, lime leaves, chillies, sugar, fish sauce and chilli paste and cook for 5 minutes before turning down to a simmer.
  3. Add the chicken and mushrooms and simmer a further 4 minutes.
  4. Add the lime juice and stir.
  5. Adjust the seasoning if necessary, by adding more palm sugar or fish sauce. The flavour should be hot and sour.
  6. To serve, ladle into bowls and sprinkle with the coriander.
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