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Tom Kha Gai

Tom Kha Gai
PREP TIME
10 min
COOK TIME
15 min
YIELDS
2 - 4 servings

The creamy coconut broth is punched up with chili and lots of lime and serves well with chicken skewers and peanut satay sauce.

Serves 2 as a main or 4 as a side dish.

Recipe from “Pucker: A Cookbook for Citrus Lovers” courtesy of Whitecap Books.

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Ingredients

4
cups (1 L) chicken stock
1
stalk lemongrass
4
kaffir lime leaves, fresh or dried (see note)
1
- 2 red chilies, cut into chunks
2
cloves garlic, crushed
1 3-inch
(8 cm) piece ginger, cut into 4 pieces
1
lb(s) (500 g) boneless, skinless chicken breast, sliced ¼-inch (6 mm) thick
1 14-oz
(398 mL) can coconut milk
1
cup (250 mL) oyster mushrooms, torn (see note)
¼
cup (60 mL) lime juice
2
Tbsp (30 mL) fish sauce
1 ½
tsp (7.5 mL) brown sugar
cilantro
chili oil
lime wedges
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Directions

Step 1

In a saucepan set over high heat, bring the stock to a boil. Cut off the tough end of the lemongrass stalk, then, using the back of a knife, bruise the lemongrass. Cut into pieces a few inches long. Add the lemongrass, lime leaves, chilies, garlic and ginger to the stock and reduce the heat. Cover with a lid and let simmer for about 10 minutes to let all the flavours infuse the stock.

Step 2

Remove the aromatics. Add the chicken and continue to simmer until it’s cooked, about 5 minutes. Add the coconut milk, oyster mushrooms, lime juice, fish sauce and brown sugar. Bring back to a simmer until everything is hot and the mushrooms are slightly softened.

Step 3

Serve with cilantro (either coarsely chopped or left whole), chili oil and lime wedges.

Step 4

Note: Kaffir lime leaves are fragrant leaves that impart a lime flavour to the soup. They can typically be found at Asian markets. The peel from half a lime can be used instead.

Step 5

Note: Regular button mushrooms can be substituted for oyster mushrooms, but need a bit more time to cook. Add them at the same time as the chicken.

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