Tom kha gai

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Tom kha gai is a delicious dish built around chicken thighs, fish sauce and oyster mushrooms. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with a creamy coconut note and bright citrus freshness.

Preparation time: 25 min

Ingredients

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

Method

step 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.
step 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.
step 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.