Chicken Tom Kha Gai

INGREDIENTS

• 500mls chicken stock
• 300ml can coconut milk
• 300ml can coconut cream
• 200g skinless chicken breast, thinly sliced
• 2 stalks lemon grass, coarsely chopped
• 2 Asian shallots, sliced
• 2cm piece galangal, thickly sliced
• 3 kaffir lime leaves, torn
• 1 small red chilli, split lengthways (optional)
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1tsp sugar
• Coriander or Thai basil to serve

 

DIRECTIONS

1. Place chicken stock, coconut milk and cream, chicken breast, lemongrass, shallots , galangal, lime leaves and chilli into the soup maker jug.
2. Place the soup maker motor body/lid on to the soup jug.
3. Select the ‘CHUNKY’ soup setting and select the ‘START’ button
4. Once the timer has counted down and unit beeps. Remove lid and stir.
5. Stir in fish sauce, lime juice and sugar; ladle into bowl and serve immediately topped with Thai basil