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Tom Kha Kai is a herbed coconut milk soup with chicken.
Jenny did a Thai cooking course many years ago at the WEA in Newcastle. This recipe is adapted from a recipe from the tutor, who had trained in traditional Thai cooking in Thailand.
Serves 2
Serves 2
Ingredients
Ingredients
Equipment Required
Equipment Required
1 1/2 cups coconut milk
1 1/2 cups chicken stock
150g sliced chicken
6 medium sized cap mushrooms
2 teaspoons sliced lemon grass
2 teaspoons galangal
2 teaspoons sliced kaffir lime leaves
2-3 pieces hot chilli
6 teaspoons fish sauce
3 teaspoons lime juice
Saucepan
Method
Method
Bring coconut milk and the chicken stock to the boil
Add the herbs, lemongrass, galangal, kaffir lime leaves and hot chilli
Add chicken and mushrooms. Let it cook.
Season with fish sauce and lime juice
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Thai
Cooking Tips
Cooking Tips
Light coconut milk can be used if you are concerned about the fat content
If coconut milk is not available you can use coconut cream cut with 50% with water
If galangal is not available use fresh ginger
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