Tom Kha Gai

Updated at: Wed, 16 Aug 2023 16:17:49 GMT

Step 1

Toss dried chilies in a dry frying pan over medium heat until slightly scorched and aromatic. Place 4 in a mortar and crush with pestle

Step 2

Combine coconut milk, chicken stock, and sugar in large saucepan and stir over medium heat. When it boils add the lemongrass, galangal and shallots and stir to combine. Add the chicken, mushrooms, fish sauce, tamarind purée and birds eye chilies and reduce heat to low, then simmer for about 4 minutes until chicken is cooked through

Step 3

Remove pan from heat and add the lime juice, 4 of the kaffir lime leaves, 8 coriander sprigs and 6 sprigs of the Vietnamese coriander. Add the crushed chili to the soup then stir well.

Step 4

Garnish with remaining coriander, Vietnamese coriander, kaffir lime leaf and fried chilies, then serve.

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