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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tom Kha Gai Noodle Soup

1.0

120g cooked chicken meat, shredded

400ml Asia Specialities coconut milk

600ml Chefs' Cupboard chicken stock

6 lime leaves, lightly crushed

3 coriander roots, cleaned and roughly bruised

1 lemongrass, bruised and cut into 5cm lengths

6 slices galangal

150g white cup mushrooms, sliced

4 heads pak choy, separated into leaves

1 tbsp lime juice

2 tsp Asia Specialities fish sauce

2 tsp White Mill caster sugar

200g pack Mr Rice Thai style rice noodles – prepared and drained

Birds eye chilli, sliced, to serve

Coriander leaves, to serve

Lime wedges, to serve

Place the coconut milk, stock, lime leaves, coriander roots, lemongrass and galangal into a saucepan and bring up to a gently simmer.
Add the mushrooms and cook for 3 minutes or until soft. Add the chicken and pak choy and cook until warmed through.
Season to taste with lime juice, fish sauce and caster sugar. Place the prepared noodles into bowls and top with the soup. Add chilli to taste and serve with coriander and lime wedges. Optional: For a milder, child-friendly version, simply omit the chilli.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 107 weeks ago

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