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AUGUST 7

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Thailand Recipes

Tom Kha Gai (Chicken Soup)

Ingredients:

48-ml/16fl.oz. Chicken Stock
4 Kaffir Lime Leaves, finely shredded
5cm/2 inch length Lemon Grass
2.5cm/1 inch length Galangal, thinly sliced
4 tbsp Fish Sauce
2 tbsp Lime Juice
100g/4oz Fresh Chicken Breast, shredded
150ml/5fl.oz. Coconut Milk
4 whole Small Thai Chilli Peppers, lightly crushed
Fresh Coriander Leaves to garnish

Preparation:

1. Place the chicken stock in a large saucepan together with the Kaffir leaves, lemon grass, galangal, fish sauce, chilies and lime juice.

2. Bring to the boil mixing well then add the shredded chicken and coconut milk.

3. Bring back to the boil, reduce the heat and simmer for about 5 minutes or until the chicken is cooked through.

4. To serve - transfer to warmed soup bowls and garnish with coriander leaves. Serve hot.

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