04 Apr Tom Kha Gai Thai coconut and chicken soup – Kin + Deum
200 g chicken breasts, thinly sliced
150 g mushrooms, quartered
400 ml coconut milk
400 ml water
1 lemongrass stick, sliced into quarters and crushed
4 Kaffir lime leaves, stalks removed and torn
20 g Galangal, peeled and thinly sliced
2 small Red Bird’s eye chilli, halved vertically and crushed
2 tbsp fish sauce
1.5 tbsp coconut palm sugar
3 tbsp lime juice
1 handful coriander leaves, roughly chopped
Bring a pan of water to the boil then add lemongrass, kaffir limes leaves, galangal and chilli.
Allow to infuse for 5 mins on a simmer.
Add coconut milk, bring to the boil before adding mushrooms, chicken, fish sauce and coconut palm sugar.
Once chicken is cooked and turns white (around 20 mins), take off the heat.
Taste and adjust seasoning as necessary. Add lime juice and coriander leaves.
Transfer onto a serving bowl.
If you’re out of coconut milk, use full-fat milk instead.
An ideal dinner setting would be with a Thai omelette.