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Tom Kha Gai

Serves: Makes 4 servings

Ingredients:

  • 2 cooked skinless chicken breast fillets, shredded
  • 2 cups chicken stock, at room temperature
  • 13.5 oz. can coconut milk
  • 1 lemongrass stalk, pale section only, roughly chopped
  • 1-inch piece galangal, peeled and thinly sliced
  • 4 kaffir lime leaves
  • 5 coriander roots, scrubbed clean
  • 2 long red chiles, seeds removed, plus 1 extra, thinly sliced to garnish
  • 1 tablespoon finely grated palm sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 Asian red shallots, thinly sliced
  • 1 cup coarsely chopped fresh coriander leaves
  • Lime wedges, to serve


Procedures:

This recipe for Thai coconut soup features kaffir lime leaves, lemongrass and galangal, a ginger-like root with pine and citrus notes.

Place stock, coconut milk, lemongrass, galangal, kaffir lime leaves, coriander roots and chiles into Breville Boss blender jug and secure lid.

Select SOUP setting until program finishes.

Add palm sugar, lime juice, fish sauce and secure lid.

Select BLEND 30 and blend for 30 seconds, or until combined.

Serve: divide chicken among serving bowls and ladle over soup.

Top with shallots, coriander leaves and extra chile.

Tip: If using fresh stock, stock must be heated to boiling point for 1 to 2 minutes, and then allowed to cool until there is no visible steam before blending. For a vegetarian version, try substituting fresh tofu and good-quality vegetable stock.

by Breville

 
 
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