(Oldstuff) Tom Kha Gai

Serves: 3 or 4

Ingredients:

• 500ml of unsweetened Coconut Milk
• 500ml Chicken Stock
• 300g Shallots, chopped very finely
• 300g sliced mushrooms
• 1 red chilli, thinly sliced. (Use 2 or more for a less mild taste!)
• 1 green chilli, thinly sliced
• 3 limes, juiced
• 4 Chicken breasts, cut width-wise into 1cm strips.
• 4 Tablespoons of fish sauce
• 20g Fresh coriander, finely chopped
• 1.5 teaspoon of freshly ground mixed pepper
• 1.5 teaspoon freshly grated Ginger
• 200g Egg Noodles

Method:

Mix the Coconut Milk, Chicken stock and fish sauce in a large pan and heat until boiling. Reduce heat to a simmer and add all ingredients except the noodles.

Simmer for 20 minutes.

Cook noodles according to instructions and place in the bottom of individualy bowls. Pou r soup on top and add a little more coriander to garnish.

This recipe can also make a nice "proper" thai dish rather than a soup. To do this reduc e the amount of chicken stock to 250ml and only include 350ml of coconut milk. Cook in the same way, for the same period and you'll have a thicker sauce. When cook this way adding big chunks of spring onions after 15 minutes of simmering is also a nic e variation.