This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.
- Bruise the lemongrass stems with the back of a knife and cut each one in half. Halve the mushrooms, or slice if large. Cut the chicken breast fillets in half lengthways, then thinly slice against the grain.
- In a saucepan, bring the chicken stock, lemongrass, ginger, chilli and caster sugar to a gentle simmer over medium-high heat. Add the chicken, mushrooms and coconut milk.
- Simmer (without boiling) for 5 minutes, stirring, until chicken is cooked. Add fish sauce and lime juice – the soup should taste hot, sour, lightly sweet and salty.
- Ladle the soup, chicken and mushrooms into warm bowls, then scatter with mint and basil leaves.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set