Thai prawn noodles
Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal
Tom kha gai
Serves 4
Easy
Prep:
Cook:
Rustle up a Thai classic. It's made with traditional ingredients — coconut milk, galangal, lemongrass and lime leaves for a creamy soup with a gentle heat
Skip to ingredients
- 800ml chicken stock
- 2 x 400g cans coconut milk
- 2 tbsp galangal paste
- 2 stalks lemongrasstrimmed, bruised and cut into large pieces
- 8 lime leavestorn in half
- 500g skinless, boneless chicken thigh filletsthinly sliced
- 300g oyster mushroomscut into bite-sized pieces
- 4-6 bird's eye chilliesaccording to your preference for heat, lightly bashed
- 1 tbsp caster sugar
- 3-5 tbsp fish sauce
- 2-3 limesjuiced
- small handful of coriander leavesand steamed rice, to serve
Nutrition: Per serving
- kcal585
- fat43g
- saturates32g
- carbs15g
- sugars10g
- fibre2g
- protein34g
- salt5.46g
Method
step 1
Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
step 2
Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
step 3
Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
