Tom Kha Gai | Breville Boss Recipes | myfoodbook

Ingredients

• 500ml (2 cups) chicken stock, at room temperature
• 400ml can coconut milk
• 1 lemongrass stalk, pale section only, roughly chopped
• 2 1/2 cm piece galangal, peeled, thinly sliced
• 4 kaffir lime leaves
• 5 coriander roots, scrubbed clean
• 2 long red chillies, seeds removed, plus 1 extra, thinly sliced to garnish
• 1 tablespoon finely grated palm sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 cooked skinless chicken breast fillets, shredded
• 2 Asian red shallots, thinly sliced
• 1 cup coarsely chopped fresh coriander leaves
• Lime wedges, to serve