@kitchensanctuary: Tom Kha Gai Serves 4- 6 Time 25 mins Ingredients 1 tbsp oil (I like to use avocado oil) 1 onion peeled and finely chopped 3 cloves garlic peeled and minced 2 tsp galangal paste or a 2cm piece of galangal, peeled and finely chopped 1 lemon grass stalk tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste) 4 kaffir lime leaves 2 red chillies sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier) 10 shiitake mushrooms sliced in half 1 tbsp red Thai curry paste 1 litre good quality chicken stock 400 ml (14 oz) can of coconut milk 1 tbsp fish sauce 1 tbsp light brown sugar juice of 1 lime about 2 tbsp 6 cooked chicken thigh fillets, shredded Optional if you want a slightly thicker soup 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry To Serve A small bunch fresh coriander roughly torn 2 tsp chilli oil for drizzling 1 lime sliced Instructions ✅Heat the oil in a large saucepan over a medium heat. ✅Add the onion and cook for 5 minutes, stirring often, until softened. ✅Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often. ✅Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken. ✅Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring. ✅Taste the soup and season with a little salt and pepper if needed. ✅Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.Chicken & Mushroom Casserole For more delicious recipes make sure to check out Kitchensanctuary.com #soup #soupseason #spicy #recipes #kitchensanctuary

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Tuesday 14 April 2026 19:17:24 GMT