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Image / Editorial

Saba’s Tom Kha Gai is delicious and super easy


by Meg Walker
06th Jan 2019
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Saba’s Tom Kha Gai* [gluten-free]
Traditional Chicken Coconut Soup with Thai Herbs

Serves 4 as a starter

Ingredients
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

To serve
5g holy basil

Method
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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