Cookbook

21
Tom Kha Gai
1 Prep 10 minutes / Cook 6 minutes
2 Makes 1L / Serves 4
500ml (2 cups) chicken stock, at room temperature
400ml can coconut milk
1 lemongrass stalk, pale section only, roughly chopped
2½ cm piece galangal, peeled, thinly sliced
4 kar lime leaves
5 coriander roots, scrubbed clean
2 long red chillies, seeds removed, plus 1 extra,
thinly sliced to garnish
1 tablespoon finely grated palm sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce
2 cooked skinless chicken breast fillets, shredded
2 Asian red shallots, thinly sliced
1 cup coarsely chopped fresh coriander leaves
Lime wedges, to serve
1. Place stock, coconut milk, lemongrass, galangal, kar lime
leaves, coriander roots and chillies into blender jug and secure
lid.
3 SOUP until program finishes.
2. Add palm sugar, lime juice, fish sauce and secure lid.
4 BLEND 30 seconds or until combined.
Serve: divide chicken among serving bowls and ladle over
soup. Top with shallots, coriander leaves and extra chilli.
Tip: we have used shelf stable UHT stocks in our soup recipes.
If using fresh stock, stock must be heated to boiling point for
1 – 2 minutes, and then allowed to cool until there is no visible
steam before blending.