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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 729 kJ 174 kcal |
2937 kJ 701 kcal |
Fat of which saturates |
8 g 5.1 g |
32.1 g 20.4 g |
Carbohydrate of which sugars |
14.9 g 1.8 g |
60 g 7.1 g |
Fibre | 2 g | 7.9 g |
Protein | 10.2 g | 41.1 g |
Salt | 0.65 g | 2.6 g |
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.
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!
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
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
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
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!)
Whilst everything is cooking, pick the coriander leaves from their stalks
Chop the coriander stalks finely
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
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 leaves, chopped coriander stalks and a lime wedge
Enjoy!