Plato principal
Tom Kha Gai
A Thai coconut chicken soup with galangal, lemongrass and lime leaves, finished with mushrooms, lime juice and coriander, served with steamed rice.
38 min4 porcionesMediaThai
Pasos
- 1
Pour the chicken stock and coconut milk into a large saucepan over medium heat. Add the galangal paste, lemongrass and lime leaves, and bring to a gentle simmer for about 6-8 minutes. Add the chicken and cook for 8-10 minutes until tender and cooked through.
- 2
Stir in the mushrooms and chillies, and simmer for a further 3-5 minutes until everything is cooked through. Add the sugar, fish sauce and lime juice (about 3 tablespoons each, adjust to taste).
- 3
Remove the galangal, lemongrass and lime leaves before serving. Serve with coriander leaves sprinkled over and steamed rice on the side.
