Tom kha gai
Chicken in a coconut broth fragrant with lemongrass and galangal, brightened with lime juice just before it goes into bowls. Gentle and quick, it suits a midweek lunch or dinner.
- Prep
- 15 minutes
- Cook
- 25 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 651kcal
- Protein
- 29g
- Carbs
- 67g
- Fat
- 29g
Where the calories come from
- Protein 18%
- Carbs 42%
- Fat 40%
- Fibre
- 1.4 g
- Sugar
- 4.6 g
- Salt
- 2.6 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£2.50a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 480ml chicken stock, unsalted
- 370g coconut milk
- 450g chicken thigh, boneless skinless, cut into chunks
- 1 stalk of lemongrass, bottom half only, smashed and cut into lengths
- 30g galangal, thinly sliced
- 5 kaffir lime leaves, bruised and torn
- 2 Thai chillies, smashed
- 2 tbsp fish sauce
- 1 tsp sugar
- 160g oyster mushrooms, torn into bite-size pieces
- 2 ½ tbsp lime juice
- 300g jasmine rice, to serve
Method
Rinse the jasmine rice and put it on with double its volume of water. Cook for about 12 minutes, until tender, and keep the lid on so it stays warm.
While the rice cooks, heat the chicken stock in a large pan on the hob, salt it lightly and bring it to the boil. Add the chicken thigh and simmer gently for 15 minutes, until tender and cooked through.
Add the coconut milk and oyster mushrooms with the sugar and half the fish sauce, then drop in the Thai chilli, torn kaffir lime leaves, galangal and lemongrass. Simmer for 5 minutes so the aromatics can infuse the broth.
Taste the broth. If it could use more salt, add the remaining fish sauce. Off the heat, add the lime juice bit by bit, tasting after each addition.
Divide the soup between bowls and put the jasmine rice alongside. Fish out the lime leaves, galangal and lemongrass, or warn everyone not to eat them: they are only there to flavour the broth.
Adapted from Hot Thai Kitchen
