Based on the silky Thai soup, tom kha gai, you’ll infuse chicken and coconut stock with lemongrass, ginger and chilli. Serve with rice for a complete meal in a bowl!
Prep Time
30 min
Cuisine
Thai
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken thighs and cook for 8-9 min, turning once halfway until golden
Once done, transfer to a plate and reserve the pan
Tip: They'll go back in the sauce later, so don't worry if they aren't fully cooked yet!
2
Whilst the chicken is cooking, peel and finely slice the brown onion[s]
Bash the lemongrass with a rolling pin, then remove the tough outer layer[s] and set aside for later
Chop the softer inner core[s] finely
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
3
Add the basmati rice, tough outer lemongrass layer[s] and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
Return the reserved pan to a medium heat with the sliced onion and a pinch of salt and cook for 4-5 min or until beginning to soften
Slice the exotic mushrooms finely, then chop the coconut cream roughly
Dissolve the Knorr chicken stock cube[s], sriracha, 1/2 tsp [1 tsp]sugar and the chopped coconut cream in 600ml [1.2L]boiled water - this is your stock
5
Once the onion has softened, add the chopped lemongrass, chopped ginger, sliced mushrooms and chilli flakes (can't handle the heat? Go easy!) to the pan and cook 1 min
Add the stock with the reservedchicken thighs and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, for 10 min or until the chicken is cooked through (no pink meat!)
6
Whilst everything is cooking, pick the coriander leaves from their stalks
Chop the coriander stalks finely
7
Transfer the cooked chicken to a clean board and shred apart using two forks – this technique is known as 'pulling'
Return the pulled chicken to the pan with the juice of 1/2 [1] lime and a pinch of salt
Give everything a good stir – this is your chicken tom kha soup
Cut the remaining lime into wedges
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
