Express Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

• Chicken

  350 g

  $1.92

• Coconut milk

  1 tin (400 ml)

  $1.50

• Prepared Chicken Broth

  250 ml

  $0.48

• Fresh Lemongrass

  2 stalks

  $0.30

• Ginger

  20 g

  $0.18

• Button / Cremini Mushrooms

  150 g

  $1.08

• Fish Sauce

  2 tbsp

  $0.15

• Lime

  1 whole

  $0.40

• Thai Bird's Eye Chilli

  2 whole

  $0.09

• Coriander

  3 sprigs

  $0.06

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

Preparation

1. 1

   Bruise lemongrass stalks with the flat of a knife and cut into finger-length pieces; slice ginger and tear chillies.

2. 2

   Combine coconut milk and chicken broth in a saucepan, bringing to a gentle simmer with lemongrass, ginger, and chillies.

3. 3

   Thinly slice chicken breast and quarter the mushrooms.

4. 4

   Add chicken and mushrooms to the simmering broth, cooking gently for five to six minutes until chicken is tender.

5. 5

   Stir in fish sauce and remove the pan from heat.

6. 6

   Squeeze in fresh lime juice and ladle into bowls, garnished with chopped fresh coriander leaves.