Name: Thai chicken, coconut and noodle soup (tom kha gai)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1L salt-reduced chicken stock; 2 x 270ml cans coconut milk; 3cm piece ginger, thinly sliced; 2 stalks lemongrass, white part only, smashed; 3 kaffir lime leaves; 2 small chicken breast fillets (about 400g), thinly sliced; 200g mixed mushrooms, sliced (look for mixed packets in the supermarket); 100g vermicelli mung bean noodles (find in Asian aisle of supermarket); 1 Tbsp red curry paste Juice of; 1 lime; 2 Tbsp fish sauce; 1 Tbsp caster sugar; Thai basil leaves, to garnish; Coriander leaves, to garnish; Sliced red chilli, to garnish

Thai chicken, coconut and noodle soup (tom kha gai)

The aromas alone will have you excited for a night in.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1L salt-reduced chicken stock

2 x 270ml cans coconut milk

3cm piece ginger, thinly sliced

2 stalks lemongrass, white part only, smashed

3 kaffir lime leaves

2 small chicken breast fillets (about 400g), thinly sliced

200g mixed mushrooms, sliced (look for mixed packets in the supermarket)

100g vermicelli mung bean noodles (find in Asian aisle of supermarket)

1 Tbsp red curry paste Juice of

1 lime

2 Tbsp fish sauce

1 Tbsp caster sugar

Thai basil leaves, to garnish

Coriander leaves, to garnish

Sliced red chilli, to garnish

Method

Put stock, coconut milk and 500ml water in a large heavy-based saucepan over a high heat. Add ginger, lemongrass and kaffir lime leaves. Bring to the boil, then reduce heat to medium-low, simmering for 10 minutes. Remove ginger, lemongrass and leaves with a slotted spoon and discard.

Add chicken, cooking for 6 minutes. Stir in mushrooms, noodles and curry paste. Cook for a further 2 minutes or until noodles are transparent. Remove from heat and stir in lime juice, fish sauce and sugar.

Spoon chicken and noodles into serving bowls. Ladle over soup. To serve, garnish with herbs and chilli.

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Ingredients

Method

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