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    Tom Ka Gai

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    Tom Ka Gai

    Serves: 4


    • Fresh coriander leaves, roughly chopped
    • White pepper (optional)
    • 1 red chilli, finely chopped (with or without seeds)
    • Nam pla (Thai fish sauce) to taste
    • 1 chicken breast, thinly sliced
    • Salt
    • 12 shallots, chopped
    • 2 tablespoons vegetable oil
    • 1 litre chicken stock
    • 4 sticks lemon grass, cut finely
    • 5cm galangal root, peeled and finely chopped
    • 8 Thai aubergines, trimmed and quartered
    • 75g pigmy (or pea) aubergines, removed from stem
    • 3 cloves garlic, finely sliced
    • 400ml coconut milk
    • Juice of 1 lemon
    • 1 green chilli, finely chopped (with or without seeds)
    • 3-4 dried or fresh kaffir lime leaves


    1. Sprinkle a good pinch of salt over the sliced chicken, toss it to cover and set aside while you prepare the other ingredients.
    2. Fry the shallots in the oil until soft but not coloured. Set aside.
    3. Put the stock in a large pan and heat until almost simmering. Throw in the lemon grass and galangal then add all the aubergines and the garlic. Bring to a vigorous boil, reduce the heat and add the chicken. Add the coconut milk, stir well, then add the lemon juice, chillies, lime leaves, softened shallots and a few squirts of nam pla. Simmer gently until the chicken is cooked - about 5 minutes. Taste, and spice up with white pepper if you like.
    4. Ladle the soup into deep bowls and sprinkle with chopped coriander leaves before serving.

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