Tom Kha Gai (thai Coconut Soup)

CREDITS

Original recipe

INGREDIENTS

2 tablespoon coconut oil 1 small onion1 stalk lemongrass (remove the leaf, slice stalk thinly)1.5 teaspoon garlic¾ teaspoon ginger2 teaspoon red Thai curry paste or Tom Yum paste (available at Food lovers market)250g chicken fillet cubed1 punnet mushrooms2 cups chicken stock1 sachet cream of mushroom soup1 can coconut milk½ cup fresh cream1 cup milkSalt Spring onions

METHOD

Braise finely sliced onion in coconut oil. When translucent, add lemongrass, ginger and garlic then Braise until fragrant.Add in red curry paste and Braise momentarily, then add in cubed fillet.Allow to cook until halfway done, then add sliced mushrooms.Prepare chicken stock and dissolve cream of mushroom in 2 cups of boiling water.Add stock and soup. Allow to simmer lightly for 20 minutes.Add coconut milk, cream and milk. Adjust salt according to preference.Season with chilli flakes. Garnish with a generous amount of spring onion and a squeeze of lemon or preferably lime.

INFO & TIPS

Fresh cream and milk can be substituted for coconut milk.

POSTED ON

12 Aug 2024

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