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Delishar

Tom Kha Gai Noodle

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Servings: 4
Ingredients Method Notes

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

Method
 

  1. Bring stock to a rapid boil, and add chicken.
  2. Bring back to boil then reduce heat to simmer.
  3. Cover, and allow to chicken to cook for 5 minutes.
  4. Add coconut milk and straw mushrooms.
  5. Then add lime leaves, garlic, shallot, lemongrass, chilli and galangal.
  6. Season with fish sauce and sugar.
  7. Bring to boil, cover and lower heat to simmer.
  8. Allow to simmer for 4-5 minutes, until broth is infused with spices.
  9. Remove from heat, and stir in lime juice to taste.
  10. Serve over Thai rice stick, and garnish with chopped coriander leaves.

Notes

Adapted from She Simmers