A chicken dish from the Thai kitchen.

Ingredients

• 800ml Chicken Stock
• 800g Coconut Milk
• 2 tablespoons Galangal Paste
• 2 Lemongrass Stalks
• 8 Lime Leaves
• 500g Chicken Thighs
• 300g Oyster Mushrooms
• 6 Birds-eye Chillies
• 1 tablespoon Caster Sugar
• 5 tablespoons Fish Sauce
• Juice of 3 Lime
• To serve Coriander Leaves
• To serve Rice

Method

1. Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
2. Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
3. Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.

Source

This recipe is adapted from TheMealDB (id 53207), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=2BbIZwmIP7Q.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/tom-kha-gai.