By Shicocooks
Tom Kha Gai
8 steps
Prep:15minCook:30min
Indulge in Authentic Thai Flavors Without Breaking the Bank!
Updated at: Thu, 17 Aug 2023 09:01:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
19
High
Nutrition per serving
Calories1085.2 kcal (54%)
Total Fat86.6 g (124%)
Carbs51.1 g (20%)
Sugars24.5 g (27%)
Protein36 g (72%)
Sodium13444.7 mg (672%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
125goyster mushrooms
500gchicken thighs
400mlchicken stock
1lemongrass stalk
10 slicesgalangal
3chilli peppers
1Tom Kha paste
1 teaspoonbrown sugar
1 tablespoonfish sauce
350mlcoconut milk
5lime leaves
For garnish:
Instructions
Step 1
1. Start by removing the skin and bones from the chicken thighs, and cut the meat into bite-size pieces. Place the skin and bones in a pot, add 450ml of water, and bring it to a boil. Let it simmer for 20 minutes on low heat to create a chicken stock.
Step 2
2. While the stock is simmering, roughly cut the oyster mushrooms.
Step 3
3. Take the lemongrass stalk and galangal slices, and lightly crush them using a mortar and pestle. Set aside.
Step 4
4. Similarly, lightly crush the Thai chilli peppers to enhance their flavours.
Step 5
5. Add the chicken stock to the pot, followed by the lemongrass, galangal, and Tom Kha paste. Mix well and bring it to a boil. Let it cook for 3-5 minutes to infuse the stock with the flavours.
Step 6
6. Next, add the brown sugar, fish sauce, coconut milk, oyster mushrooms, chicken, torn lime leaves, and crushed chillies. Simmer on low heat until the chicken is fully cooked.
Step 7
7. Once ready, garnish the dish with chopped spring onion, lime juice, and remove it from the heat.
Step 8
8. Serve the Tom Kha Gai as a soup or over basmati rice.
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Notes
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Delicious
Easy
Go-to
Makes leftovers
Spicy
