Gang om kai (chicken soup with lemongrass and dill)

Serves: 4-5
Prep time: 25 minutes
Cook time: 20 minutes

1 litre chicken stock
400-500g chicken, cubed
2 stalks lemongrass, bruised and finely chopped
2-3 kaffir lime leaves, halved with mid-rib and stalks removed
80g assorted fresh mushrooms (oyster, straw, button, etc)
50g spring onions, chopped to 3cm strips
50g dill, chopped to 3cm strips
1-2 red or bird’s eye chillies, sliced
fish sauce, to taste

• Bring chicken stock to a boil then lower heat to a gentle simmer. Add chicken and cook for about 8-10 minutes.
• Add lemongrass, kaffir lime leaves and mushrooms and cook for another 3-5 minutes. (Note: if you’re using canned straw mushrooms, cut them in half to empty out any brine before adding to the soup).
• Stir in spring onions, dill and chilli and season to taste with fish sauce (adjust accordingly to how salty your stock is). Remove from heat and serve hot.

SHARE