Geoff Jansz demonstrated how to make Tom Kha Gai (pronounced ‘tom car guy’). This authentic Thai chicken soup for two is simple, fresh and very fast to prepare.
Ingredients
100g chicken breast 400ml chicken stock 400ml coconut milk (use light coconut milk if you prefer) 2 tablespoons lemon grass, thinly sliced 2 tablespoons galangal, peeled, very thinly sliced 2 kaffir lime leaves, chopped (see note at end of recipe) 3 slices mild red chilli 4 button mushrooms, halved 30ml fish sauce 15ml lime juice
Method
Slice the chicken breast into thin strips and put aside.Place the chicken stock and coconut milk into a large saucepan and bring to a simmer.Add the lemon grass (using only the firm white base), then add the galangal, kaffir lime leaves, chilli and mushrooms to the saucepan, and simmer 1 minute more.Add the chicken and simmer for another minute. Finally, add the fish sauce and lime juice (make sure the lime juice is squeezed at the last minute to provide maximum flavour).Serve in preheated bowls. Don’t eat the lemon grass, galangal or kaffir lime leaves – Geoff says to consider them as a garnish.
Note: kaffir lime leaves and galangal are available fresh at Asian stores. If fresh isn’t available, you can buy dried, but these will need to be soaked for an hour before you start cooking.
Further informationÂ
The Citrus Press is available from kitchen suppliers and Department Stores, priced from $38.50.