Name: Tom kha gai
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 gram chicken tenderloins; 1 1/2 (375ml) cups water; 1 1/2 cup (375ml) chicken stock; 410 millilitre canned coconut milk; 2 centimetre (10g) piece fresh ginger, peeled, thinly sliced; 10 centimetre (20g) stick fresh lemon grass, bruised; 4 fresh kaffir lime leaves, torn, plus three extra, thinly shredded, to garnish; 1 fresh small red thai chilli, halved lengthways, plus 2 extra, finely chopped, to garnish; 1/4 cup finely chopped fresh coriander root; 2 teaspoon fish sauce; 1 teaspoon grated palm sugar; 1 tablespoon lime juice; 45 gram straw mushrooms, thinly sliced

Ingredients

250 gram chicken tenderloins

1 1/2 (375ml) cups water

1 1/2 cup (375ml) chicken stock

410 millilitre canned coconut milk

2 centimetre (10g) piece fresh ginger, peeled, thinly sliced

10 centimetre (20g) stick fresh lemon grass, bruised

4 fresh kaffir lime leaves, torn, plus three extra, thinly shredded, to garnish

1 fresh small red thai chilli, halved lengthways, plus 2 extra, finely chopped, to garnish

1/4 cup finely chopped fresh coriander root

2 teaspoon fish sauce

1 teaspoon grated palm sugar

1 tablespoon lime juice

45 gram straw mushrooms, thinly sliced

Method

1.Half-fill a medium frying pan with water and add chicken. Bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until chicken is tender. Drain chicken, discard liquid. Chop chicken finely.

2.Meanwhile, place the water, stock, half the coconut milk, and ginger, lemon grass, torn lime leaves, chilli, coriander and sauce in a medium saucepan; bring to the boil. Reduce heat and simmer 15 minutes.

3.Strain liquid; discard solids. Return liquid to same pan with remaining coconut milk, sugar, juice, chicken and mushrooms. Reheat until hot, without boiling.

4.Serve soup sprinkled with extra lime leaves and chillies.

If you want to reduce the intensity of the chillies, remove the seeds and membranes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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