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| Thai chicken, coconut and noodle soup (tom kha gai) |
You’ll be making this Thaiinspired spicy soup again and again this winter. The aromas alone will have you excited for a night in.
Preparation time: 10 mins
Cooking time: 20 mins
Serves 4
Ingredients:
- 1L salt-reduced chicken stock
- 2 x 270ml cans coconut milk
- 3cm piece ginger, thinly sliced
- 2 stalks lemongrass, white part only, smashed
- 3 kaffir lime leaves
- 2 small chicken breast fillets (about 400g), thinly sliced
- 200g mixed mushrooms, sliced (look for mixed packets in thesupermarket)
- 100g vermicelli mung bean noodles (find in Asian aisle of supermarket)
- 1 Tbsp red curry paste Juice of 1 lime
- 2 Tbsp fish sauce
- 1 Tbsp caster sugar
- Thai basil leaves, to garnish
- Coriander leaves, to garnish
- Sliced red chilli, to garnish
Directions:
- Put stock, coconut milk and 500ml water in a large heavy-based saucepan over a high heat. Add ginger, lemongrass and kaffir lime leaves. Bring to the boil, then reduce heat to medium-low, simmering for 10 minutes. Remove ginger, lemongrass and leaves with a slotted spoon and discard.
- Add chicken, cooking for 6 minutes. Stir in mushrooms, noodles and curry paste. Cook for a further 2 minutes or until noodles are transparent. Remove from heat and stir in lime juice, fish sauce and sugar.
- Spoon chicken and noodles into serving bowls. Ladle over soup. To serve, garnish with herbs and chilli.
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