Directions

To Cook

1. Add coconut oil to heated pan. After 30 secs, add red curry paste, chilli and garlic.
2. Cook on medium heat for approximately 1 min.
3. Add chicken pieces and cook for approximately 2-3 mins. Chicken should not be fully cooked through.
4. In a separate saucepan, begin to boil water for the rice.
5. Add stock, lemongrass, basil, salt, galangal and kaffir lime leaves to soup mixture and bring to the boil. Once boiling, reduce heat and simmer for 10 mins.
6. Add rice to boiling water and cook for 10 mins or until ready.
7. After 10 mins, add coconut milk, sugar and fish sauce to soup mix and bring to the boil.
8. Add mushrooms and capsicum to soup mix and cook on medium heat till mushrooms and capsicum become tender but not soft.

To Serve

1. Remove rice from heat, strain and distribute 4 even portions.
2. Remove lemongrass and galangal from Tom Kha Gai Soup and pour over rice portions.
3. Add spring onions and/or coriander to garnish. Enjoy!