06th Jan 2019
Saba’s Tom Kha Gai* [gluten-free]
Traditional Chicken Coconut Soup with Thai Herbs
Serves 4 as a starter
300g chicken fillets, thinly sliced
800ml coconut milk, 21% fat
400ml chicken stock or water
80g lemongrass, chopped
80g galangal, sliced
50g shallots, chopped
4 kaffir lime leaves, torn
4 bird’s eye chillies, crushed
¼ tsp salt
1 tsp sugar
3 dsp fish sauce
4 dsp lime juice
150g oyster mushrooms, torn
10g coriander to garnish
10ml chilli oil to garnish
5g holy basil
Put the coconut milk and chicken stock in a pot and bring to a simmer.
Add the lemongrass, galangal, shallots, kaffir lime leaves and bird’s eye chillies and continue to simmer for a few minutes.
Season with the salt, sugar, fish sauce and fresh lime juice. Add the sliced chicken and mushrooms.
Total cooking time should not take more than 8 minutes, but always check that the chicken is cooked.
Add the holy basil and serve.
Saba’s Paleo-friendly Caveman menu runs January 7-27, sabadublin.com.
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