Ingredients
- Lemongrass 1 stalk
- Galangal 2cm piece, fresh
- Kaffir lime leaves 3
- Coconut milk 400ml
- Chicken stock 250ml
- Beef tomatoes 2
- Limes 4
- Fish sauce 1 tbsp
- Spinneysfood Fine Grain White Sugar 1 tsp
- Spinneysfood Fresh Coriander A handful, for garnishing
- Spinneysfood Extra Virgin Olive Oil with Chilli Pepper 2 tbsp
- Bird’s eye chilli 1, optional
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."
Tom kha gai
Thai 15 Mins Prep · 20 Mins Cook
- 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.
- 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.
- Quarter the tomatoes and juice the limes.
- Stir in the fish sauce, sugar and tomatoes. Simmer for a further 5 minutes. Remove from heat and stir in the lime juice.
- Top with plenty of fresh coriander and a drizzle of chilli oil before serving.