泰式椰汁雞湯Tom Kha Gai (Coconut Chicken Soup)

Prep 15 min·Cook 20 min

1. 1You're here
   Step 1.

   Slice the chicken thinly, slice the galangal and bruise the lemongrass.

   400 g Boneless skinless chicken thighs, thinly sliced40 g Galangal, thinly sliced2 stalks Lemongrass, bruised and cut into lengths

   Knife work
2. 2
   Step 2.

   Put the coconut milk, stock, galangal, lemongrass, lime leaves and chillies in a pot and bring slowly to a gentle simmer. Simmer for 5 minutes to infuse.

   400 ml Full-fat coconut milk400 ml Chicken stock40 g Galangal, thinly sliced2 stalks Lemongrass, bruised and cut into lengths5 Makrut lime leaves, torn3 Bird's eye chillies, bruised

   5 minSlow-simmer soup

   Wok-chan's tip鑊仔貼士

   Keep it at a bare simmer: a hard boil splits the coconut milk and makes it grainy.
3. 3
   Step 3.

   Add the chicken and mushrooms and simmer gently for 6–8 minutes until the chicken is cooked through.

   400 g Boneless skinless chicken thighs, thinly sliced150 g Oyster mushrooms, torn

   7 minSlow-simmer soup
4. 4
   Step 4.

   Off the heat, season with fish sauce, sugar and lime juice. It should taste sour, salty and creamy, with a slight sweetness.

   2½ tbsp Fish sauce1 tsp Palm sugar (or caster sugar)3 tbsp Lime juice

5. 5
   Step 5.

   Ladle into bowls, drizzle with chilli jam if you like and top with coriander.

   1 tbsp Thai chilli jam, to drizzle2 stalks Coriander leaves