the Breville Test Kitchen
Tom Kha Gai
1 hr total time
50 mins active time
Medium
Serves 2 as main
Ingredients
Measurements:
2 lemongrass stalkswhite part only and coarsely chopped
1 x ¾-inch piece (¾ oz) fresh gingerpeeled
1 long hot red chili pepperthinly sliced
2 large shallotspeeled and sliced
2 single makrut (wild) lime leavesstems removed
4 cups (32 fl oz) chicken stock
1 tbsp vegetable oil
17½ oz boneless and skinless chicken breaststrimmed
7 oz small white mushroomsquartered
13½ fl oz can coconut milk
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp light brown sugar
To serve
Mint leaves
Cilantro leaves
Hot red chili peppersliced
1 limecut into wedges
Instructions
- 1Put the lemongrass, ginger, chili, shallots, lime leaves and stock in a large saucepan. Cover and bring to a simmer over medium heat. Simmer for 10 minutes. Remove from the heat. Cool for 10 minutes.
- 2Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side until cooked through. Transfer to a cutting board, cover, and let rest for 5 minutes.
- 3Increase the heat under the skillet to high, add the mushrooms and cook for 3 minutes, shaking the pan occasionally, or until light golden. Remove from the heat.
- 4Pour the stock mixture into the blender and secure the lid. BLEND for 30-40 seconds until well combined. Strain the liquid back into the saucepan, discarding the solids. Stir in the coconut milk.
- 5Thinly slice the chicken across the grain and add to the soup along with the mushrooms. Bring to a simmer until hot (do not boil). Remove from the heat.
- 6Combine the fish sauce, lime juice and sugar and stir into the soup.
- 7Ladle the soup into serving bowls, and top with mint, cilantro and chili. Serve with lime wedges.
