Chicken Easy Main Asian

Thai chicken and coconut soup

Name: Thai chicken and coconut soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 lemongrass stems (white part only); 100g small button mushrooms, stems trimmed; 2 chicken breast fillets (about 180g each); 1.2L salt-reduced chicken stock; 4cm piece ginger, peeled, cut into matchsticks; 1 long red chilli, thinly sliced; 2 teaspoons caster sugar; 400ml coconut milk; 2 tablespoons fish sauce; 2 tablespoons lime juice, plus wedges to serve; Small handful each of mint leaves and Thai basil leaves

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by Jill Dupleix

Food writer

Oct 02, 2015

This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours.

2 lemongrass stems (white part only)
100g small button mushrooms, stems trimmed
2 chicken breast fillets (about 180g each)
1.2L salt-reduced chicken stock
4cm piece ginger, peeled, cut into matchsticks
1 long red chilli, thinly sliced
2 teaspoons caster sugar
400ml coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice, plus wedges to serve
Small handful each of mint leaves and Thai basil leaves

Method

1.

Bruise the lemongrass stems with the back of a knife and cut each one in half. Halve the mushrooms, or slice if large. Cut the chicken breast fillets in half lengthways, then thinly slice against the grain.
2.

In a saucepan, bring the chicken stock, lemongrass, ginger, chilli and caster sugar to a gentle simmer over medium-high heat. Add the chicken, mushrooms and coconut milk.
3.

Simmer (without boiling) for 5 minutes, stirring, until chicken is cooked. Add fish sauce and lime juice – the soup should taste hot, sour, lightly sweet and salty.
4.

Ladle the soup, chicken and mushrooms into warm bowls, then scatter with mint and basil leaves.