Creamy and flavourful with the perfect balance of citrusy, savoury and slightly sweet flavours, tom kha gai is a versatile soup that can be customised with any protein
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 626 |
| Fat | 56g |
| Saturates | 38g |
| Protein | 9g |
| Carbs | 32g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bruise the lemongrass with the back of a knife and chop it into large pieces. Slice the galangal and tear the lime leaves to release their aroma.
2
In a pot, bring the coconut milk and stock to a gentle simmer. Add the lemongrass, galangal and kaffir lime leaves. Simmer for 15 minutes to infuse the flavours.
3
Quarter the tomatoes and juice the limes.
4
Stir in the fish sauce, sugar and tomatoes. Simmer for a further 5 minutes. Remove from heat and stir in the lime juice.
5
Top with plenty of fresh coriander and a drizzle of chilli oil before serving.
