Coconut Soup with Chicken (Tom Kah Gai)

For 4 people
  • 500 g Chicken fillet
  • 6 kaffir lime leaves
  • 35 g Thai ginger (galangal)
  • 3 stem lemongrass
  • 2 fresh small, red chili peppers
  • 60 g Oyster mushrooms
  • 1/2 425- ml can of bamboo shoots
  • 3 Shallots
  • 2 can (n ) (400 ml each) coconut milk
  • 400 ml Chicken broth (instant)
  • 1/2 TL salt
  • 3 EL lemon juice
  • 1/2 - 1 TL Z ucker
  • 3 EL fish sauce
  • 1/2 Bundle Spring onions
  • 1 Bund Coriander
30 minutes
Wash the meat, pat dry and cut into approx. 5 mm thick slices. Wash the kaffir lime leaves. Peel the Thai ginger and cut into thin slices. Wash the lemongrass and cut very finely. Wash, clean and finely chop the chilli. Clean and wash the mushrooms and cut into thin slices. Drain the sprouts and rinse. Peel and finely dice shallots. Pour coconut milk and stock into a saucepan and bring to the boil. Add the meat, lime leaves, ginger, lemongrass and chilli, season with salt. Bring to the boil again. Add the bamboo shoots, lemon juice, fish sauce and shallots, add sugar to taste and simmer for another 2 minutes. Remove from the stove. Clean, wash and finely chop the spring onions. Pluck the coriander leaves and wash. Arrange the soup in bowls, garnish with spring onions and coriander. (Lime leaves and Thai ginger are not included.) Jasmine rice tastes good with it
Tip: The soup tastes more intense if you prepare it the day before
1 person approx.:
  • 470 kcal
  • 1970 kJ
  • 32 g protein
  • 31 g fat
  • 15 g carbohydrates


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