|
||||||||||||||||||||
 |
|
Tom Khaa Gai
Serves 4
| 1 lemongrass stem |  |
| 4 lemon leaves | |
| 1 piece galanga | |
| 250 g (8 oz) mushrooms | |
| 2 tomatoes | |
| 1-2 ts chilli paste | |
| 500 g (1 lb) chicken fillets | |
| 400 ml (13 fl oz) coconut milk | |
| 4 tb lemon juice | |
| 4 tb fish sauce | |
= available at Asian grocers
Takes 20 minutes
- Cut lemongrass into 3 cm long pieces, fold lemon leaves, wash galanga and slice.
- Cut mushrooms into half. Dice tomatoes.
- Slice chicken fillets.
- Heat coconut milk and add lemongrass. Simmer coconut milk for two minutes.
- Pour in 3/4 l (1 1/4 pts) water and heat. Add chicken, mushrooms and tomatoes and simmer for five minutes.
- Season with chilli paste, fish sauce and lemon juice. Remove lemongrass and lemon leaves before serving
