Tom Kha Gai - Variations on Thai Coconut Soup

Spicy, creamy, salty, zingy... I love Thai flavours!

Ingredients


Coconut milk
Green birds eye chillies
Ginger (or preferably Galangal)
Fish sauce
Chicken stock
Lemongrass
Lime leaves
Coriander
Lime
Prawns

Method


Chop your chillies and ginger finely, mash in the lime leaves, coriander, and juice from the lime. Add to a pan of coconut milk and chicken stock. Add the fish sauce. Put in the lemon grass. Bring it to a simmer. Add the prawns (taking the shell off makes it easier to eat, but they will cook very quickly).

Best served with rice which makes an excellent way to mop up the sauce.

It's simple, but so tasty.

Note on galangal: I've never found it here in my hometown. I find ginger is an adequate substitute because it's a flavour we're used to here in England, but galangal should be used if possible.