Tom kha kai (coconut galangal chicken soup)

A milder, creamier sibling of tom yum: chicken in coconut milk, with the characteristic citrusy, peppery flavour of galangal ('kha'). Eaten with rice as a main course in Thailand too.

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Method

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1. Combine the coconut milk and stock in a pot, add the galangal, lemongrass and the torn lime leaves, and heat slowly to just below boiling.
2. Simmer gently over low heat for 8-10 minutes, so the aromatics release their flavour. Don't boil hard, as the coconut milk may separate. ⏱ Timer: 8 min
3. Add the chicken, and cook for 6-8 minutes, until cooked through. ⏱ Timer: 6 min
4. Add the mushrooms and chilli, and cook for a further 3 minutes. ⏱ Timer: 3 min
5. Season with the fish sauce and sugar, then take off the heat, and stir in the lime juice.
6. Taste: it should be creamy, tangy and salty, with a mild peppery note from the galangal. Serve sprinkled with coriander, with rice or on its own.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Galangal has a unique flavour, but ginger also makes a good soup, just spicier and less floral.
• For a vegetarian version, use vegetable stock, tofu, and soy sauce instead of fish sauce.
• You can remove the lemongrass and galangal before serving, but in Thailand they're left in.

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