Tom Ka Gai

Serves 4

• 1 inch piece of ginger or galangal, thinly sliced
• Small bunch coriander, roots and leaves roughly chopped
• 4 kaffir lime leaves, torn
• 1 stalk lemon grass, sliced into 1 inch bits or so
• 1/4 cup fish sauce
• Juice from 2 limes
• 400 ml coconut milk
• 2 chicken breast fillets, sliced into strips
• 2 red chillies, 1 deseeded and sliced and 1 cut into half
• About 200g mushrooms, maybe a mix of button and straw but it’s up to you. Chop the button mushrooms into quarters.

Put the ginger, coriander roots, lime leaves, lemon grass, the halved chilli and 1 litre of water into a medium saucepan and bring to the boil. Lower the heat, add the fish sauce and lime juice and let it simmer for 10 minutes. Strain into a clean saucepan.

Add the coconut milk and bring back to the boil for 2 minutes. Reduce the heat again and add the chicken and mushrooms. Simmer for a minute or two until the chicken is just cooked through.

Serve garnished with the extra chilli and coriander leaves.

Posted by Allie in Soups, Mains, Chicken

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