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23
Tom Kha Gai
Prep 10 mins
Makes 1.2L / Serves 4
500ml chicken stock, at room temperature
400ml coconut milk
1 lemongrass stalk, pale section only, roughly chopped
2½ cm piece galangal, peeled, thinly sliced
4 kaffir lime leaves
5 coriander roots, scrubbed clean
2 long red chillies, seeds removed, plus 1 extra, thinly
sliced to garnish
1 tablespoon finely grated palm sugar
1 lime, juiced
1 tablespoon fish sauce
TO SERVE
2 cooked, skinless chicken breast fillets, shredded,
thinly sliced red shallots, coarsely chopped coriander,
lime wedges.
1. Place stock, coconut milk, lemongrass, galangal,
kaffir lime leaves, coriander roots and chillies into
blender jug and secure lid.
SOUP
until program finishes.
2. Add palm sugar, lime juice, fish sauce and secure lid.
BLEND
30 seconds or until combined.
Serve:
divide chicken among serving bowls and
ladle over soup. Top with shallots, coriander leaves,
chilli and lime wedges .
Tip:
we have used shelf stable UHT stocks in our
soup recipes.
If using fresh stock, the stock must be heated to boiling
point for 1–2 minutes, and then allow to cool until there
is no visible steam before blending.
Pea & Mint Soup
Prep 10 mins
Makes 1.2L / Serves 4
450g frozen green peas
2 green onions, roughly chopped
500ml vegetable stock, at room temperature
35g fresh mint leaves, plus extra, to serve
200ml thickened cream
Salt and freshly ground pepper, to taste
TO SERVE
Greek style unsweetened yoghurt or sour cream.
1. Place peas in a large heatproof bowl. Cover with
boiling water. Stand for 5 mins or until thawed,
then drain.
2. Place peas, green onion and stock into blender jug
and secure lid.
SOUP
until program finishes.
3. Add mint leaves and secure lid.
PUREE
30 seconds or until combined, season to taste
with salt and pepper.
Serve:
divide among serving bowls, dollop with
yoghurt or sour cream and garnish with extra
mint leaves.
Tip:
we have used shelf stable UHT stocks in our
soup recipes.
If using fresh stock, stock must be heated to boiling
point for 1–2 minutes, and then allow to cool until
there is no visible steam before blending.
