Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Tom Kha Gai
A creamy coconut chicken soup with galangal, lemongrass and lime — fragrant, soothing and quick.
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10 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 400g chicken, sliced
- 1 can coconut milk
- 500ml stock
- 3 lemongrass stalks, bruised
- 4 slices galangal or ginger
- 4 lime leaves
- 200g mushrooms
- 2 tbsp fish sauce
- Juice of 2 limes
- 1 tsp sugar
- Coriander, chillies
Instructions
- Simmer the stock with the lemongrass, galangal and lime leaves for 5 minutes.
- Add the coconut milk and chicken; cook 8 minutes.
- Add the mushrooms for another 3 minutes.
- Take off the heat and season with fish sauce, lime juice and sugar.
- Finish with coriander and chilli.
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Tara’s tips
- Add the lime juice off the heat to keep it bright.
- Galangal gives the authentic flavour, but ginger works too.
Serving suggestions
- Lovely with jasmine rice.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Less rich?
Use less coconut milk and more stock.
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