This Thom Kha Gai recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Ingreadient:
- 500ml (2 cups) chicken stock, at room temperature
- 400ml can coconut milk
- 1 lemongrass stalk, pale section only, roughly chopped
- 2 1/2 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
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 cooked skinless chicken breast fillets, shredded
- 2 Asian red shallots, thinly sliced
- 1 cup coarsely chopped fresh coriander leaves
- Lime wedges, to serve
Direction:
- For the best results, use your Breville Boss™ blender.
- Place stock, coconut milk, lemongrass, galangal, kaffir lime leaves, coriander roots and chillies into blender jug and secure lid. SOUP until program finishes
- 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 and extra chilli
