Tom Kha Gai

Chicken simmered in a coconut milk broth perfumed with galangal, lemongrass, and lime for a mellow, creamy soup.

Ingredients

• 600g white fish fillets
• 2 cups jasmine rice
• a handful of torn kaffir lime leaves
• 1 tsp palm sugar
• 3 tbsp neutral vegetable oil
• 2 Thai eggplant, chopped
• a handful of fresh Thai basil, chopped
• fish sauce, for serving

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced shallots and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the white pepper and ground turmeric, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and Thai bird's eye chilies, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 20 mins.

6. 6

   Stir in the rice vermicelli and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lime wedges and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the Thai basil, and serve piping hot.

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