2 cups Coconut Milk
1.50 cups Water
2 inch Galangal, Sliced
1 Lemongrass, Cut into pieces
2 Chicken Thigh Fillets, Cut into small bite size
1 cup Oyster Mushrooms, Cut into small pieces
1 tbsp Fish Sauce
1 tsp Palm Sugar
5 Red Thai Chillies, Slit
Salt, To Taste
1 cup Coriander Leaves
2 tbsp Lemon Juice
1
In a saucepan, pour in coconut milk and water.
2
Stir in Kaffir Lime leaves, Galangal, and Lemongrass to the coconut milk mixture, using low heat and stirring in one direction.
3
Place chicken in the saucepan and cook over low flame.
4
Mix in Fish sauce, Palm sugar, and Red Thai Chilies.
5
Season with salt, add coriander leaves, switch off the flame, and finally squeeze in lemon juice. Give it a final mix.
6
Your Tom Kha Gai is now ready to be served.
Ingredients
2 cups Coconut Milk
1.50 cups Water
2 inch Galangal, Sliced
1 Lemongrass, Cut into pieces
2 Chicken Thigh Fillets, Cut into small bite size
1 cup Oyster Mushrooms, Cut into small pieces
1 tbsp Fish Sauce
1 tsp Palm Sugar
5 Red Thai Chillies, Slit
Salt, To Taste
1 cup Coriander Leaves
2 tbsp Lemon Juice