Tom Kha Gai Soup (Thai Coconut Chicken Soup)

  • Prep time 15 minutes

  • Cooking time 15 minutes

  • Total time 30 minutes

  • Serves 2

  • Difficulty Easy

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Ingredients
  • 400 ml can Trident Coconut Cream
  • 800 ml of chicken stock
  • 1 lemongrass stem, trimmed and cut into four
  • 4 kaffir lime leaves (optional)
  • 2 spring onions, sliced on an angle
  • 250 g chicken breast, diced
  • 8-12 small button mushrooms, halved
  • ½ teaspoon salt
  • 1-11/2 tablespoons lime juice
  • 1-11/2 tablespoons fish sauce
  • 1 large chilli
  • 4 lime wedges
Instructions

Step 1 - In a wok combine coconut cream, stock, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.

Step 2 - Add chicken, mushrooms and salt, and simmer for 11/2-2 minutes.

Step 3 - Season to taste with lime juice and fish sauce.

Step 4 - Serve garnished with spring onion greens and a lime wedge.

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