Spiced chicken, lemongrass and coconut soup with chilli jam

Name: Spiced chicken, lemongrass and coconut soup with chilli jam
Cuisine: Australian
Ingredients: 2 tablespoons coriander leaves; 2 teaspoons Chilli Jam; 2 litres White Chicken Stock; 100 ml fish sauce; 75 ml strained lime juice; 2 tablespoons Thai basil leaves or holy basil leaves; 1 x 1.8 kg free-range, corn-fed chicken; 6 coriander roots; 3 slices ginger; 6 red bird’s-eye chillies; 6 red shallots; water; 8 slices galangal; 3 stalks lemongrass; 12 kaffir lime leaves; zest of 1 kaffir lime, minced; 1 litre coconut cream

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

I fell in love with the flavours and textures of tom kha gai years ago on my first visit to Thailand. I have since adapted the fragrance and balance of flavours of this classic to suit my own style of cooking.

Ingredients

1 x 1.8 kg free-range, corn-fed chicken
water
8 slices

Asia
Oceania
Australia
Thailand
Gluten-free
Soup
South East Asia
Summer

Method

Wash chicken to remove all blood. Bring a stockpot of water to a boil, then immerse chicken and blanch for 5 minutes. Remove and drain, then cut into quarters.
Finely chop 6 slices of the galangal, ginger, coriander roots, shallots, 3 of the chillies, 6 of the lime leaves and 2 stalks of the lemongrass.
Bring coconut cream to a boil in a large saucepa