A MEAL YOU CAN MAKE

Tom kha gai

Aromatic coconut soup with chicken, galangal and bright lime.

About 42 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 300g Chicken breast, thin strips
• 300ml Coconut milk
• 400ml Chicken stock
• 150g Mushrooms, quartered
• 20g Galangal, thin slices
• 1 whole Lemongrass, bruised stalk
• 4 whole Makrut lime leaves
• 15ml Fish sauce
• 1 whole Lime, juice
• 5g Fresh chilli, sliced
• 300g Ready-cooked rice, sealed shelf-stable pack

Allergens: Fish; stock may contain celery/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Slice galangal, bruise lemongrass with the flat of a knife and tear lime leaves. These woody aromatics flavour the broth and will be removed. Quarter mushrooms and slice chicken with separate utensils; wash hands.

2. Heat the rice

   Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.

3. Infuse the broth

   Bring stock, coconut milk, galangal, lemongrass and lime leaves to a gentle simmer. Partially cover and avoid hard boiling.

4. Poach chicken and mushrooms

   Add chicken and mushrooms. Keep at a gentle simmer until the largest chicken strips pass the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

   Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

5. Check and serve

   Remove woody galangal, lemongrass and lime leaves. Add fish sauce, lime juice and chilli; serve with rice alongside. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

6. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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