Chicken Tom Kha Gai Soup
Ingredients
- 400 ml coconut milk
- 1 stalk lemongrass
- 1 inch piece of Galangal/ ginger
- 3-4 kaffir lime leaves
- 300 gm Boneless chicken
- 4 cups Chicken broth/water
- 100 gm Oyster mushrooms Cut into strips
- 100 gm button mushrooms cut into quarters
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1-2 bird eye chillies split lengthwise
- Salt as per taste
For the Chilli Oil
- 2 tbsp- olive oil
- 2 tsp- garlic finely chopped
- 1 tsp- ginger finely chopped
- 2 tsp- Chilli powder
- 2 tsp- Chilli powder
Instructions
- Using the back of your knife lightly bruise the lemongrass and galangal/ginger, and cut into pieces.
- Bring the lemongrass, ginger, kaffir lime leaves & chillies to a boil with the chicken broth or water (with a stock cube) in a large saucepan.
- Let it simmer for about 10 mins. Then strain the liquid and discard all the solids.
- Cut the chicken into bite size pieces and add them to the saucepan and bring it to a boil. Simmer for about 8-10 mins
- Add the mushrooms and let it cook further for about 7-8 mins till both chicken and mushrooms are almost done.
- Then add the coconut milk, sugar and fish sauce.
- Let it simmer for 2-3 mins. Check for seasoning, add a tsp of lime juice for a little tanginess.
- Mix ginger, garlic and chilli powder in a bowl. Heat a couple of tbsps of olive oil in a pan and pour on top of the spices. Let it stand for a few minutes before using.
- Serve the soup in bowls with chilli oil and coriander leaves for garnish.
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