Tom kha gai

Ingredients

• 120 gChicken breast
• 200 mlCoconut milk
• 250 mlChicken stock
• 100 gMushrooms
• 15 gginger or galangal
• Lime, lemongrass, chilli, fish sauce or salt, coriander

How to make it

1. Bring the stock to the boil with sliced ginger, bruised lemongrass and chilli, then leave it to infuse for five minutes.
2. Slice the chicken thinly and add it with the halved mushrooms, simmer gently for five minutes.
3. Add the coconut milk and heat it through, but do not boil it. Season with lime juice and fish sauce or salt.
4. Coriander over the top. The ginger and lemongrass are not eaten.

One tip

Do not let the coconut milk boil or it splits. Hot is enough.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.