Name: Tom Kha Gai
Prep time: 10 min
Cook time: 6 min
Ingredients: 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

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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

Tips & Hints:

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 allowed to cool until there is no visible steam before blending

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

Tips & Hints:

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 allowed to cool until there is no visible steam before blending

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

Tips & Hints:

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 allowed to cool until there is no visible steam before blending

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