"Tom Kha Gai" Thai Chicken and Coconut Soup

This is easily one of my favourite soups. It's hot and creamy, it's sweet and sour, it's hearty and life enriching. There is essence of all of those lovely Thai ingredients that send your dreams down a river to a place that's quite magical and insanely delicious.

This is my best version yet. I've made a Thai chicken broth and used that broth (instead of store bought) to then be even more enhanced and transformed into the Tom Kha Gai. It's balanced but robust...it's a definite must!

Yield: 4

Author: The Salty Chilli

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"Tom Kha Gai" Thai Chicken & Coconut Soup

Prep time: 10 MinCook time: 2 H & 10 MTotal time: 2 H & 20 M

Sweet and sour, creamy and dreamy this soup has it all

Ingredients

For the BrothFor the Thom Kha Gai

• 1/2 Medium chicken
• 2 Garlic cloves peeled
• 2 Lemon grass stalks smashed
• 6 Generous slices of ginger
• 6 Generous slices of galangal
• 2 Kaffir lime leaves
• 2 Shallots sliced
• Splash of apple cider vinegar
• 1 Tablespoon salt

For the Thom Kha Gai

• 8 Kaffir lime leaves
• Chopped lemongrass from the broth
• 2 Additional slices ginger and galangal
• 3 Teaspoons brown sugar
• 1 Teaspoon salt
• 2 1/2 tablespoon Fish sauce
• 1 1/2 Limes juiced
• 2 cans Coconut milk
• 4 Birds eye chilli's sliced
• 200 g Mushrooms halved
• Prepared rice noodles ( if you like)

Instructions

1. Put everything for the broth ingredients into a stock pot and cover the chicken with cold water. 
2. Bring to a boil then a low simmer and par cover for about 50 minutes until chicken is cooked. Scrape off any scum that may have surfaced.
3. Take chicken off the bone and leave to cool, then shred and set aside. 
4. Add bones back in and simmer uncovered for an additional hour. 
5. Sieve everything and set the broth aside. 
6. In a separate pot saute shallots and add lemongrass, ginger, galangal and Kaffir leaves in a bit of vegetable oil until fragrant.
7.  Add 2 1/2 cups (600 ml)of your stock simmer for 5 minutes.
8. Add mushrooms and simmer for 3. 
9. Add the coconut milk, sugar, salt, lime juice, chilli and fish sauce bring back to a simmer. 
10. Serve hot over the noodles & shredded chicken with coriander and more chilli and chilli oil. 

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