Tom Kha Gai – Jess's Underground Kitchen
A chicken coconut soup with loads of fragrant Thai seasoning. By poaching the chicken in this silky, aromatic broth, you’re not only building flavour but saving on dishes, too. It’s a super-easy...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.juk.co.nz.
Ingredients
- 800ml chicken stock
- 1 thumb-sized piece fresh ginger, thinly sliced
- 8–10 kaffir lime leaves, lightly bruised
- 1 stalk fresh lemongrass, outer leaves removed and lightly bruised
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 400g skinless, boneless chicken breasts
- 1 x 400ml can coconut cream
- 150g white button mushrooms, halved
- 150g cherry tomatoes, halved
- 1 large fresh red chilli, finely sliced
- 2 tablespoons lime juice
- 150g rice noodles
- handful fresh coriander leaves, roughly chopped lime wedges to serve
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