Ingredients
- 2 sticks fresh lemongrass, in 2-inch (5cm) pieces
- ¾ oz (20g) peeled, thick-sliced fresh galangal
- 3 cups (750ml) chicken stock
- 2 teaspoons cilantro (fresh coriander) roots, and stems
- 4 kaffir lime leaves
- 7 oz (200g) rinsed straw mushrooms
- 1 lb 1oz (500g) thinly sliced chicken thigh or breast
- 4 teaspoons fish sauce
- 4 teaspoons lime juice
- 1 teaspoon brown sugar or grated palm sugar
- 1 cup (250ml) coconut milk
To Add Just Before Serving:
- 2 shredded fresh kaffir lime leaves
- 2 thinly sliced, de-seeded, small fresh Thai red chilies
- 1 thinly sliced stick fresh lemongrass
- ¼ cup (15g) cilantro (fresh coriander) leaves
Method
- Pound the lemongrass sticks with the side of a kitchen knife to bruise them.
- This helps release the taste into the soup.
- Put the lemongrass, galangal, stock, cilantro and lime leaves in a pan.
- Bring to a boil then turn down the heat and simmer 5 minutes.
- Take the pot off the heat and let the soup stand for 10 minutes.
- Now strain it through a fine strainer or muslin cloth into a heatproof bowl.
- Discard the solids.
- Rinse out the pan and put the soup back in there.
- Add the mushrooms and chicken.
- Bring to a boil then turn down the heat and simmer uncovered until the chicken is cooked.
- This should take about 5 minutes.
- Now stir in the fish sauce, lime juice, sugar and coconut milk.
- Cook until warmed through but don't boil.
- Take the pan off the heat and stir in the remaining ingredients (lime leaves, chilies, lemongrass and cilantro).
- Serve the tom kha gai soup hot.