savoury

Tom Ka Kai

• time: 20
• servings: 1

Ingredients

• 250 g coconut milk
• 1 stalk lemongrass
• chillies
• slices galangal
• 0.5 onion
• 1 kaffir lime leaf
• pieces chicken
• 1 handful mushrooms
• 1.5 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp lime juice
• 1 tbsp spring onion and coriander

Cookware

• pot

Method

1. Heat coconut milk (half water, half coconut cream) in a pot over medium heat.
2. Add lemongrass diagonally cut, chillies crushed, galangal, onion big sliced, and kaffir lime leaf stem removed. Cook until fragrant, then add chicken sliced.
3. Add mushrooms (oyster or straw) and season with fish sauce and sugar.
4. Remove from heat and squeeze in lime juice. Top with spring onion and coriander rough chopped.