Tom Kha Gai

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"This Thai chicken soup is one of our favourites . You need to purchase a large barbecued chicken weighing approximately 900g for this recipe." Says the Australian women of Australian Women's Weekly. I'm sure they're right, and I will write out the recipe as written - items with a * are my adjustments for 2 people. I also added some rice noodles, which cook in about 3 minutes so I added them at the end.

2 tsp peanut oil (or canola/veg etc) *(1 tsp)
1 tbsp finely chopped lemongrass
3cm piece of fresh ginger, grated
1 clove garlic, crushed
3 fresh small green chillies, chopped finely (I found a red one, you could use jalapeno as well, or just flakes)
4 kaffir lime leaves, sliced thinly
1/4 tsp ground turmeric
3 1/4 cups light coconut milk *(1 can)
3 cups chicken stock *(1 can plus 1 can water)
2 cups water *(left this out)
1 tbsp fish sauce
3 cups shredded cooked chicken *(1 chicken breast, poached in soup and taken out to shred after)
3 green onions, thinly sliced
1/4 cup lime juice *(slightly less)
2 tbsp coarsely chopped coriander
1/3 cup bean sprouts
1/4 cup loosely packed fresh mint leaves

Heat oil in large saucepan; cook lemon grass, ginger, garlic, chili, lime leaves and turneric, stirring about 2 minutes or until fragrant. (If not using a bbq'd chicken, add the chicken breast at this point).

Stir in coconut milk, stock, water and sauce; bring to boil. Add chicken, reduce heat, simmer uncovered 10 minutes (or if using raw chicken, simmer covered for a while).

Just before serving, stir in onion, juice and coriander. Serve topped with sprouts and mint.

Serves 4, as written. Per serving, 394 calories.


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