Tom Kha Gai Soup

Ingredients (serves 2)

• 1 Tin Coconut Milk
• 2 Salmon Fillets or Chicken Breasts – both diced
• 1 Tbsp Fish Sauce
• 6 Lime Leaves
• Juice of 1 Lime
• 2 Sticks Lemongrass, (peel outer sheath and chop them into 3)
• 6 Slices Galangal Root
• 6 regular sized button/white mushrooms, halved (or 12 mini button mushrooms)
• A dozen or so cherry tomatoes (kept whole)
• 1 red chilli, sliced.
• Fresh Coriander (cilantro) chopped 2/3 tablespoons

Please note* If you are reading this from Korea, I obtained the coconut milk, lemongrass, fish sauce, coriander & galangal root  from Itaewon’s Foreign Food Market and  the lime leaves were from High Street Store. 

Method

1. Empty the tin of coconut milk into a medium sized saucepan.
2. Add 3/4 tin of water.
3. Add 1 Tbsp Fish Sauce, Lime Leaves, Lemongrass, Galangal Root and Mushrooms.
4. Bring the contents to the boil.
5. Add the Salmon/Chicken (chicken will take longer) – continue to boil until it is cooked (a couple of minutes).
6. Reduce the heat and add the chilli, tomatoes.
7. Simmer for 5/10 minutes, the longer it simmers, the spicier the soup will get.
8. Finally, stir in the lime juice and sprinkle the coriander generously over the top.

*This is nice with pumpkin seed bread (freshly baked) or by itself as it is quite filling.