{"id":4758,"date":"2024-02-15T21:18:32","date_gmt":"2024-02-15T21:18:32","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4758"},"modified":"2024-02-15T21:23:20","modified_gmt":"2024-02-15T21:23:20","slug":"tom-kha-gai","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/tom-kha-gai\/","title":{"rendered":"Tom Kha Gai"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Tom Kha Gai<\/span><\/h2>\n
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A spicy soup, made with coconut milk, galangal, lemongrass, shiitake mushrooms, chillies and chicken.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> – 6 servings<\/span><\/span><\/div>\n\n
Author: <\/span>Nicky Corbishley- Kitchen Sanctuary<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tbsp<\/span> sunflower oil<\/span><\/li>
  • 1<\/span> onion, <\/span> peeled and finely chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic, <\/span> peeled and minced<\/span><\/li>
  • 2<\/span> tsp<\/span> galangal paste, <\/span> or a 2cm piece of galangal, peeled and finely chopped<\/span><\/li>
  • 1<\/span> stalk<\/span> lemon grass, <\/span> tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)<\/span><\/li>
  • 4<\/span> kaffir lime leaves<\/span><\/li>
  • 2<\/span> red chillies, <\/span> sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)<\/span><\/li>
  • 10<\/span> shiitake mushrooms, <\/span> sliced in half<\/span><\/li>
  • 1<\/span> tbsp<\/span> red Thai curry paste<\/span><\/li>
  • 1<\/span> liter<\/span> good quality chicken stock<\/span><\/li>
  • 1<\/span> (14 oz\/ 400ml) can<\/span> coconut milk<\/span><\/li>
  • 1<\/span> tbsp<\/span> fish sauce<\/span><\/li>
  • 1<\/span> tbsp<\/span> light brown sugar<\/span><\/li>
  • juice of 1 lime <\/span> (about 2 tbsp)<\/span><\/li>
  • 6<\/span> cooked chicken thigh fillets, <\/span> shredded<\/span><\/li><\/ul><\/div>

    Optional – it you want to thicken the soup slightly:<\/h4>
    • 1<\/span> tbsp<\/span> cornflour<\/span> (cornstarch) mixed with 3 tbsp cold water to form a paste\/slurry<\/span><\/li><\/ul><\/div>

      <\/span>To Serve:<\/span><\/h4>
      • small bunch<\/span> fresh coriander, <\/span> roughly torn<\/span><\/li>
      • 2<\/span> tsp<\/span> chilli oil, <\/span> for drizzling<\/span><\/li>
      • 1<\/span> lime, <\/span> sliced<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Heat the oil in a large saucepan over a medium heat.<\/div><\/li>
        • Add the onion and cook for 5 minutes, stirring often, until softened.<\/div><\/li>
        • Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often.<\/div><\/li>
        • Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.<\/div><\/li>
        • Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour\/water slurry, whilst stirring.<\/div><\/li>
        • Taste the soup and season with a little salt and pepper if needed.<\/div><\/li>
        • Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.<\/div><\/li><\/ul><\/div><\/div>\n
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