Hey there kitchen, it’s me – Sunday. I know it’s been a while but you know, with all the Game of Thrones and Uber Eats I’ve been consuming, you’ve been pushed to a tier four friend. Fear not though, I’m here now and workin’ it hard. Plus, in tier four you can hang out with those friends I met that time in Vietnam and added me on Facebook and the general pile of washing I choose to ignore. See? tier four ain’t so bad. Thanks a bunch. You’re neat. XOXO me.
Team: Don’t get overwhelmed by the ingredient list here – it’s way easier than you’re thinking. I’m talking a one pot, 30 minute and about a $10 turnaround.
Tom Kha Gai – Thai Coconut Hot & Sour Soup
2 cans of coconut milk
2 cups of chicken stock
2tbs finely sliced ginger
2tbs finely sliced galangal
1 lemongrass, bruised and sliced
4 kaffir limes leaves, bruised
2 red chillies, sliced
4tbs fish sauce
1tbs palm sugar
Juice from two limes
Handful of mushrooms, sliced
1 chicken breast, sliced – optional
Handful of fresh coriander, chopped
Pinch of salt
In a large pot add the coconut milk, stock, ginger, galangal, lemongrass, kaffir lime and chillies. Bring to the boil then reduce to a really gentle simmer for 10 minutes. Add the fish sauce, palm sugar, limes and mushrooms to the pot and continue simmering for a further 10.
If you’re using chicken, add it now and turn up the heat slightly to a low boil. After another 10, add the coriander and salt then give it a taste. If you want it to be more powerful or if it’s too sweet, add more lime juice and fish sauce. If it’s too intense for you, add a little water until you’re happy.
Aroi mak mak!
I’d head to an Asian grocer for this one team. Galangal, kaffir lime and palm sugar will be nearly impossible to find in your standard supermarket and the quality of the lemongrass and coriander won’t be as good. If you can’t though, here are the substitutes:
Galangal: double the ginger
Kaffir lime: just leave out
Palm sugar: brown sugar