Prep 20 mins
Cook 25 mins
This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.
- 400 g chicken breasts, sliced into strips seasoned with
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 1 (400 g) can button mushrooms
- 1 cup good chicken stock
- 2 stalks lemongrass, sliced
- 3 kaffir lime leaves, shredded
- 1 large onion, sliced
- 1 (200 ml) can coconut milk, diluted to give 4 cups
- 6 birds eye chiles, bruised
- 4 tablespoons lime juice
- 3 tablespoons fish sauce
- 1⁄2 teaspoon sugar
- 1 -2 teaspoon salt, to taste
- 1 sprig coriander leaves
- Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
- Bring to boil over medium heat.
- Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
- Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
- Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
I love this soup, I did make a few changes by adding a bit more fish sauce, red bell pepper and oyster and straw mushrooms.
This was really wonderful! I usually make Tom Kha Gai (Thai chicken and coconut milk soup) with a different recipe that has galangal in it. Well, I really wanted the soup but since I moved, the asian market here is small and doesn't have galangal! I am so happy to find this recipe, because it's flavor is divine. I only used 3 bird chilis to better suit my family, added a little more lime juice and a little more fish sauce since we like it a little more on the salty/sour side. I also used a little bit extra chicken stock and only used one large chicken breast which came out extremely tender and flavorful after steeping in the broth. Thank you for a "super" soup and a definite keeper.
This soup is sooooooo good. I was having a craving for this and decided to try and make it. Definitely every bit as good as what you get in a restaurant. My husband even really liked it and he's not very big on Asian food. This is going to be one of my staple soups!! I did not have the lime leaves, so I just omitted them. I didn't use the chiles because I thought it would be too spicy for my kids. My four year old gobbled this up and asked for more!!