Thai chicken noodle soup

Name: Thai chicken noodle soup
Yield: Serves four
Cuisine: Thai
Ingredients: 3 tbsp coriander leaves; 300 g (10 oz) fresh round rice noodles (khanom jeen), or 300 g (10 oz) cooked rice vermicelli; 300 g (10 oz) fresh round rice noodles (khanom jeen), or 300 g (10 oz) cooked rice vermicelli; 2 tbsp lime juice; 5 slices galangal; 4 kaffir lime leaves; 4 cups coconut milk; 1 cup chicken stock; 2 small red chillies, sliced; 2 tbsp fish sauce (nam pla); 1 tsp sugar; ½ tsp salt; 2 stalks of lemongrass, white part only; 400 g (14 oz) chicken meat; 2 stalks of lemongrass, white part only

Preparation info

Serves
four

Appears in

Noodle

By Terry Durack

Published 2002

About

Tom kha gai, creamy, coconutty, galangal-powered chicken soup, is second only to the great torn yam goong in Thailand’s top-of-the-pops soups. By adding rice noodles, you get an effect not unlike a Thai curry laksa.

Ingredients

2 stalks of lemongrass, white part only
400 g (14 oz) chicken meat

Asia
Thailand
Soup
Noodles
Main course
Gluten-free

Method

Bruise lemongrass and cut into 2.5 cm (1 in) pieces. Cut chicken meat into bite-size pieces. Bring chicken stock and half the coconut milk to the boil, and add chicken, lemongrass, lime leaves, galangal, salt, sugar, and 1 tbsp fish sauce. Simmer for 15 minutes.

Stir in remaining coconut milk. Toss in chillies and add remaining fish sauce and lime juice to taste. Remove from the heat.</