Thai Coconut Milk Soup

The second most popular Thai soup! Tom Kha Gai - highlighting the flavours of Thailand!

INGREDIENTS

• 1L chicken stock

• 400mls coconut milk

• 3 lemongrass stalks, smashed

• 1 large galangal root sliced

• 1 small bunch coriander, stems and roots kept, leaves finely chopped

• 3 kaffir lime leaves, bruised

• 2 whole chilli, smashed

• 300g chicken breast sliced, sliced

• 100g enoki mushroom

• 1 brown onion, sliced

• 1-2 Tbsp fish sauce

• Juice from 1 lime

METHOD

1. Prepare all ingredients and in a large pot add the stock and bring to the boil.

2. Add the chicken and simmer for 5mins.

3. Reduce the heat to low, add the coconut milk and stir softly.

4. Add the herbs (lemongrass, galangal, coriander root, lime leaves, & chilli), increase the heat and bring soup to the boil.

5. Add the mushrooms and onion. Simmer for a further 5mins.

6. Remove from the heat, add fish sauce, lime juice, and coriander leaves

7. Serve as is or pairs great with Jasmine rice.

Note: Do not eat herbs added the start. They can be removed once soup is cooked.

Serves Three.

Nutritional Information: per serving

Calories: 420kcal

Protein: 30g

Fat: 25g

Carbohydrate: 20g

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