Thai chicken & coconut soup

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.

Recipe «Thai chicken & coconut soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 lemongrass stems, 100g small button mushrooms, stems trimmed, 2 chicken breast fillets, 1.2L salt-reduced chicken stock, 4cm piece ginger, peeled, cut into matchsticks , 1 long red chilli, thinly sliced, 2 tsp caster sugar, 400ml coconut milk , 2 tbsp fish sauce, 2 tbsp lime juice, plus wedges to serve, Small handful each of mint leaves and Thai basil leave.

Ingredients:

• 2 lemongrass stems 
• 100g small button mushrooms, stems trimmed 
• 2 chicken breast fillets 
• 1.2L salt-reduced chicken stock 
• 4cm piece ginger, peeled, cut into matchsticks 
• 1 long red chilli, thinly sliced 
• 2 tsp caster sugar 
• 400ml coconut milk 
• 2 tbsp fish sauce 
• 2 tbsp lime juice, plus wedges to serve 
• Small handful each of mint leaves and Thai basil leave 

Instructions

1. 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.
2. 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.
3. 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.
4. Ladle the soup, chicken and mushrooms into warm bowls, then scatter with mint and basil leaves.