Thai Coconut And Chicken Soup (Tom Kha Gai)

• 250g sliced chicken breast
• 1 1/2 cups of coconut milk
  
• 1 cup water
• 1 chicken stock cube
• 1 tbsp chopped coriander stalks
• 1 sliced galangal root
• 2 sliced lemongrass
  
• 6 kaffir lime leaves
  
• 2 tbsp fish sauce
  
• 1 tbsp sugar
• 3 tbsp lime juice
  
• 1 cup of sliced white mushrooms

Special Cooking Equipment Used

• non stick saucepan
  

Cooking instructions

Step 1: Add 1 cup of water to a pot, followed by 1 tbsp of chopped coriander stalks, 1 sliced galangal root, 6 kaffir lime leaves and 2 sliced lemongrass. Heat on a high heat, and once the water starts to boil, add 1 chicken stock cube, and stir until the stock cube has dissolved.

Step 2: Now add 1 1/2 cup of coconut milk, and stir into the soup. Once the soup starts bubbling, add 250g of sliced chicken breast and mix the chicken into the soup.

Step 3: Simmer for about 1 to 2 minutes until the chicken begins to cook, then add 2 tbsp fish sauce, 3 tbsp lime juice, and 1 tbsp sugar, and mix in thoroughly. If you want to keep the soup looking really white, use salt instead of fish sauce. Simmer for about 2 more minutes.

Step 4: By now the chicken should be almost cooked, so finish by adding 1 cup of sliced white mushrooms, and mixing in with the soup. Cook for a final 2 minutes or so, as we don’t want the mushrooms to be overcooked, and then serve and enjoy!