Tom Kha Gai Noodle
Ingredients
- 2 cups chicken stock
- 1 cup straw mushrooms halved
- 1-1/2 cups coconut milk
- 500 g chicken breast sliced
- 2 stalks lemongrass bruised and cut into 2 inch length
- 5 kaffir lime leaves
- 2 inch galangal sliced
- 2-1/2 tbsp lime juice
- 3 to 4 thai chilli smashed (or to taste)
- 2 shallot minced
- 2 garlic smashed
- Fish sauce to taste
- 1 to 2 tsp palm or brown sugar
- Chopped coriander leaves to garnish
- 4 servings of thick bee hoon / rice
Instructions
- Bring stock to a rapid boil, and add chicken.
- Bring back to boil then reduce heat to simmer.
- Cover, and allow to chicken to cook for 5 minutes.
- Add coconut milk and straw mushrooms.
- Then add lime leaves, garlic, shallot, lemongrass, chilli and galangal.
- Season with fish sauce and sugar.
- Bring to boil, cover and lower heat to simmer.
- Allow to simmer for 4-5 minutes, until broth is infused with spices.
- Remove from heat, and stir in lime juice to taste.
- Serve over Thai rice stick, and garnish with chopped coriander leaves.
Notes
Adapted from She Simmers