Tom Kha Gai

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Heat the oil in a large saucepan over medium heat.
2. Cook the chopped onion for 5 minutes, stirring often, until soft.
3. Add the garlic, galangal, lemongrass, lime leaves, chillies, mushrooms and curry paste. Cook for one minute, stirring often.
4. Add the stock, coconut milk, fish sauce, sugar, lime juice and shredded chicken.
5. Bring to a boil, then simmer for 5–6 minutes until the chicken is heated through.
6. For a thicker soup, slowly stir in the cornflour slurry while stirring the soup.
7. Taste and season with salt and pepper if needed.
8. Divide among bowls, top with coriander, drizzle with chilli oil, and add lime slices.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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