Thai Tom Kha Gai (Chicken Coconut) Soup (Asian Style Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

Serves 4 – 6

Ingredients:
350g Chicken Breasts
2 Spring Onions
2 Stems Lemon Grass
2 Red Chillies
10g Galangal
4 Lime Leaves
25g Coriander
80g Mushrooms
4 Tbsp Lemon Juice
1½ Tbsp Fish Sauce
2 Tbsp Chilli Oil
400ml Coconut Milk
1½ Tbsp Sugar
800g Chicken Stock

Method:
1. Thinly slice the lemongrass, galangal, spring onions and chillies
2. Roughly chop the coriander stems and leaves seperately
3. Chop the lime leaves into halves (optional)
4. Chop the mushrooms into halves or quaters
5. Thinly slice the chicken breasts
6. Add the chicken stock in a wok
7. Add the lemongrass, galangal, lime leaves and the stems of coriander. Bring to the boil
8. Turn heat to low and simmer for 20 minutes
9. Turn heat to high, add chicken, fish sauce and sugar, cook for 5 minutes or until the chicken is cooked
10. Add the coconut milk and stir, and then add the mushrooms
11. Place the lemon juice, chilli oil, spring onions and chillies in a large pot/bowl
12. Transfer the contents from wok into the pot/bowl, and then stir
13. Sprinckle with the coriander leaves, serve hot

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