Tom Kah Kai Ingredients

  • 100 grams chicken breast
  • 200 ml coconut milk
  • 8 slices of galangal
  • 1 clove garlic
  • ½ onion
  • 1 stalk lemongrass broken up and sliced into 2cm strips
  • 3 mushroom cut in half
  • 1 baby corn
  • 5 cherry tomato
  • 4 small chillies
  • 1 tbsp. fish sauce
  • 1 tsp. sugar
  • 2 kaffir lime leaves torn into pieces discarding the stem
  • 1 tbsp. lime juice
  • 1 spring onion
  • Small bunch
  • chopped coriander

Tom Kai Kai Cooking Methods

  • Put the coconut milk in a pan and bring to the boil. Add garlic, lemongrass and galangal and bring to boil.
  • Add chicken and bring to boil, add baby corn, onion and tomato and stir roughly and bring back to the boil.
  • Add chillies, fish sauce, sugar and kaffir lime leaves. Cook gently for 3 minutes.
  • Turn off the heat and add the lime juice and sprinkle with chopped
    spring onion and coriander.
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