• Meredy Birdi

TOM KHA GAI RECIPE by Chef Olivier Sanchez

This has to be one of my favourite recipes from across the world. It is really quick to make, extremely tasty, very warming and requires minimal culinary skills! A complete meal in bowl, I’m sure it will soon become one of your firm favourites too!


Feel free to make your own adaptations to the recipe - try adding fish, prawns, squid or grass-fed beef instead of chicken, or it can easily be made vegan. Add sliced kale, peas, cauliflower or cabbage to make it more substantial.


The traditional Thai recipe does not call for ginger, but personally I think it adds more depth and warmth to the soup. Make it as spicy as you like, and I have replaced the straw mushrooms with shiitake mushrooms, for their immune enhancing benefits.


Serves: 4–6


Prep time: 5–10 minutes

Cooking time: 7–10 minutes


Ingredients:

2 Chicken breasts (thinly sliced)


500ml Chicken bone broth
 (or use chicken/ fish /vegetable stock or broth)

500ml Coconut milk (full fat)


400g Shiitake mushrooms (sliced)


50g Fresh ginger (or a large piece, sliced)


50g Fresh galangal root (or a large piece, sliced).
 You can find galangal in many supermarkets. If fresh roots are not available, it can be found with the dried spices. Re-hydrated the slices or leave them in the soup for longer to fully extract the flavours. Throw it away before eating or leave at the bottom of the bowl of soup.

4 tbsp. Fish sauce (or coconut aminos, optional)

4 Kaffir lime leaves (fresh or dried)

3 Tomatoes (cut into wedges)


1 Handful mange tout (sliced lengthways, optional)


1 Handful broccoli florets (sliced, optional)

2 Large echalion shallots (optional)


1 Stick of lemongrass (cut in half, lengthways, then slice into 3 inch strips and bruise/lightly smash)

1 Red Thai chilli (or more, sliced)


1 Garlic clove (sliced)


2 Limes (cut into halves)


1 tbsp. Coconut oil (optional)


1 handful of fresh coriander (roughly chopped)


Season to taste


Directions:

1. Place all the ingredients in large, heavy bottomed pan or Dutch oven and bring to the boil. Simmer for 5–7 minutes until the chicken is cooked (cook for longer if you have diced the chicken). Leave to cool slightly.

2. Squeeze some juice from the limes and drop them into the soup. Sprinkle the chopped coriander over the top, divide into bowls and enjoy!

N.B. You can also fry the shallots over a medium heat in a little coconut oil to introduce more depth of flavour - sprinkle over the soup at the point of serving.


Special Diet Information: Gluten-free, dairy-free.



More about Olivier

After training to the highest standards at the most prestigious French schools of his time, Olivier then worked in a renowned Michelin star restaurant to fine tune his culinary expertise. He has since established himself as one of the best known private chefs in London, having worked for royalty, A-listers and politicians, travelling the world and bringing back new tastes and flavours to expand his extensive repertoire. 

Today, his passion for food and health has reached even greater heights. Graduating at the top of his class, Olivier is a fully registered Naturopath and Nutritional Therapist, offering unrivalled services for people looking to reach optimum health or an ideal weight. Mixing evidence-based nutrition with healthy and nutritious food has become his signature brand: Where Gourmet Food Meets Health™. Olivier regularly publishes in national newspapers and health magazines. 

Food-related articles and recipes to suit any diet can be found at: www.exquisiteprivatechef.co.uk

All about Nutrition: www.nutrunity.com

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