Tom Kha Gai is one of Thailand’s most popular soups. Full of fragrant ingredients, this thai style chicken coconut curry soup is a must try.
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Place the stock and 2 cups (500ml) water in a slow cooker. Add lemongrass and lime leaves. Remove the roots and stems from the coriander and add to the slow cooker with the chicken and half the chilli, if using.
Cover and cook for 4 hours on high (or 6 hours on low) or until aromatic and the chicken is cooked through. Transfer chicken to a plate. Remove lemongrass, chilli and coriander roots and stems and discard. Stir in the coconut milk and fish sauce. Use 2 forks to shred the chicken and return to the slow cooker with tomato, mushroom and carrot. Cover and cook for 15 mins. Thinly slice the remaining chilli, if using.
Divide the chicken mixture among serving bowls. Top with coriander leaves, extra lime leaves and remaining chilli, if using. Serve with lime wedges.
COOK. STORE. SAVE.
Got lemongrass paste in the fridge? Use it here instead of the lemongrass stems – use 1 tbs paste per stem.
Buy it right
Choose coriander that’s bright green with leaves that have no sign of wilting.
Store it right
To keep it fresh for longer, stand coriander upright in a glass, with 2cm of water, in the fridge. Cover with a plastic bag and secure with a rubber band.
Cook it right
Add depth of flavour to dishes by popping in the coriander roots and stems, but discard before serving as they’re tough to eat.