Empty My Fridge
Tom Kha Gai
Ingredients
- Oil1 tbsp
- Onion · peeled finely chopped1
- Garlic · peeled minced3 cloves
- Galangal · paste peeled finely chopped2 tsp
- Lemon · sliced finely1
- Kaffir lime4
- Chili pepper · sliced2
- Shiitake mushroom · sliced10
- Curry · paste1 tbsp
- Chicken stock1 l
- Coconut milk400 ml
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Lime · sliced2 tbsp + 1
- Chicken thigh · cooked shredded6
- Cornstarch · paste1 tbsp
- Cilantro · roughly
- Chili oil2 tsp
Instructions
- Heat the oil in a large saucepan over medium heat.
- Cook the chopped onion for about 5 minutes, stirring often, until soft.
- Add the garlic, galangal, lemongrass, lime leaves, sliced chillies, mushrooms and red curry paste, and cook for one minute, stirring often.
- Add the chicken stock, coconut milk, fish sauce, sugar, lime juice and shredded chicken.
- Bring to the boil, then simmer for 5 to 6 minutes until the chicken is heated through. For a thicker soup, slowly stir in the cornflour slurry while stirring.
- Taste and add a little salt and pepper if needed.
- Ladle into bowls and top with coriander, a drizzle of chilli oil and lime slices.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionLemonMushroomBrown sugarLimeChicken thighCoconut milk
Cook with what's in your fridge
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