Quick & Easy

Tom ka gai

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.
tom ka gai



1.Bring stock, galangal, lemon grass pieces, whole lime leaves and coriander root and stem mixture to the boil in large saucepan. Reduce heat; simmer, covered, 5 minutes. Remove from heat; stand 10 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl; discard solids.
2.Return broth to same cleaned pan, add chicken and mushrooms; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes or until chicken is cooked through.
3.Stir in coconut milk, juice, sauce and sugar; cook, stirring, until hot (do not allow to boil). Remove from heat; stir in coriander leaves, chilli, shredded lime leaf and sliced lemon grass.

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