TOV LIFESTYLE | 117 |
PREPARATION:
Heat the oil in a large saucepan over 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, slowly pour in the cornflour/water
slurry while 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 chili oil. Serve with lime slices.
INGREDIENTS:
1 tbsp sunflower 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 lemongrass 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
T O V E A T S
S T E P H A N I E ' S F A V E T O M K H A G A I
A spicy soup, made with coconut milk, galangal (more on this later), lemongrass, shiitake mushrooms, chillies and
chicken that makes a fantastic lunch or starter, or you can serve it with a bowl of boiled rice for dinner. Take a
spoonful of rice and dunk it in the soup. Bliss!
by Nicky Corbishley kitchensanctuary.com
by: Stephanie Bien-Aime
Shopify Product Manager
