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Chicken Tom Kha Soup With Basmati Rice

Chicken Tom Kha Soup With Basmati Rice

Rating
4.5rating out of 5

(1235 reviews from our customers)

Prep Time

30 min

Cuisine

Thai

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?

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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!

Ingredients
For 2 people (double for 4)
Lime
1 lime
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass
chilli flakes 3.18
1/2 tsp dried chilli flakes
fresh-coriander
5g coriander
basmati-rice
130g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
Onion
1 brown onion
British Chicken thigh fillets x4 2
320g British chicken thighs
exotic mushroom mix
80g exotic mushroom mix
Sriracha hot chilli sauce
1 sriracha hot chilli sauce sachet (8ml)
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lime
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 1/2 tsp dried chilli flakes
  • 5g coriander
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 brown onion
  • 320g British chicken thighs
  • 80g exotic mushroom mix
  • 1 sriracha hot chilli sauce sachet (8ml)
Typical Values per 100g per serving
Energy 734 kJ
176 kcal
2958 kJ
709 kcal
Fat
of which saturates
7.9 g
5 g
31.9 g
20.3 g
Carbohydrate
of which sugars
15.5 g
1.7 g
62.3 g
6.7 g
Fibre 1.8 g 7.3 g
Protein 10 g 40.3 g
Salt 0.64 g 2.59 g
*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.
Ingredients contain
1 lime
lime
15g fresh root ginger
ginger
1 fresh lemongrass
fresh lemongrass
1/2 tsp dried chilli flakes
dried chilli flakes
5g coriander
coriander(100%)
130g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
50g solid coconut cream
coconut 100%
1 brown onion
brown onion
320g British chicken thighs
chicken thigh meat (100%)
80g exotic mushroom mix
Baby button mushroom, shiitake mushroom
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
Allergens
  • Allergens highlighted by † (celery)

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 reserved chicken 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

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Discard the outer lemongrass layers from the cooked rice

Serve the chicken tom kha soup in bowls with the cooked rice

Garnish with the coriander leaveschopped coriander stalks and a lime wedge

Enjoy!

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