A Perfect Pantry
Chicken Tom Kha Gai
- PREP TIME
20 min - COOK TIME
28 min - READY TIME
48 min - SERVINGS
4
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
- Place chicken stock, coconut milk and cream, chicken breast, lemongrass, shallots , galangal, lime leaves and chilli into the soup maker jug.
- Place the soup maker motor body/lid on to the soup jug.
- Select the ‘CHUNKY’ soup setting and select the ‘START’ button
- Once the timer has counted down and unit beeps. Remove lid and stir.
- Stir in fish sauce, lime juice and sugar; ladle into bowl and serve immediately topped with Thai basil
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing