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Tom Kha Gai (Chicken Soup)    HT  SP  Thai   15mins 

 

 

Serves  4    Hot  Poultry  Soups  Starter  Dairy Free  Eggless Thailand  Asia  Asian

 

Ingredients

   48-ml/16fl.oz. Chicken Stock

   4 Kaffir Lime Leaves, finely shredded

   5cm/2 inch length Lemon Grass

   2.5cm/1 inch length Galangal, thinly sliced

   4 tbsp Fish Sauce

   2 tbsp Lime Juice

   100g/4oz Fresh Chicken Breast, shredded

   150ml/5fl.oz. Coconut Milk

   4 whole Small Thai Chilli Peppers, lightly crushed

   Fresh Coriander Leaves to garnish

 

Instructions

 

1. Place the chicken stock in a large saucepan together with the Kaffir leaves, lemon grass, galangal, fish sauce, chilies and lime juice.

 

2. Bring to the boil mixing well then add the  shredded chicken and coconut milk.

 

3. Bring back to the boil, reduce the heat and simmer for about 5 minutes or until the chicken is cooked through. 

 

4. To serve - transfer to warmed soup bowls and garnish with coriander leaves. Serve hot.

 

 

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

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