If the most action your microwave has seen is a steady stream of M&S Fuller For Longer ready meals that have left you feeling… meh… then read on. Make this authentic Thai Tom Ka Gai using just your microwave and step away from the Hungry House app. You might need to hunt around the ‘world food’ aisle for a couple of ingredients but it’s totally worth it for the resulting fragrant exotic soup packed with lean protein and brightly coloured veg with a hot chilli kick. Have it with a beer and pretend it’s gap year time again.
Ingredients
½ can coconut milk – not the light variety
½ chicken stock pot
80ml boiling water
1 spring onion
1 lime
1 tomato
Handful cooked chicken
A few Kaffir lime leaves
Some dried chilli
Pinch of dried lemongrass
Piece of galangal
1 tsp sugar
Handful fresh coriander
Method
Put the coconut milk and ½ stockpot in a microwaveable bowl with the boiling water and stir until the stock begins to dissolve. Microwave for 2 minutes.
Add the sugar, lemongrass, Kaffir lime leaves, chilli and galangal and microwave for another minute.
Chop the spring onion and tomato and roughly shred the chicken. Add it all to the soup and microwave for another minute.
Leave to stand and infuse for a minute, then taste and season using the lime and coriander.
Serve with more chilli, lime, sugar and some fish sauce if you have it – the Thais serve this way to allow you to continue adjusting the seasoning as you eat.
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This article originally appeared on The Debrief.