Chicken soup Tom Kha Gai

Name: Chicken soup Tom Kha Gai
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 3-4 Carrots; 400 g small mushrooms; 300 g Mini-Pak-Soi; 2 rod/s Lemongrass; 2 red chillies; 600 g Chicken filet; 6 TABLESPOONS Soy sauce; 2 can(s) (400 ml each) Coconut milk; 2 TEASPOONS Chicken broth (instant); 125 g Basmati rice; 7-10 Tbsp salt, pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

We add the rice to this Thai coconut soup still raw - this ensures a creamy bond. Mhhhmmm, so delicious - you will wish you never get full!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

3-4 Carrots
400 g small mushrooms
300 g Mini-Pak-Soi
2 rod/s Lemongrass
2 red chillies
600 g Chicken filet
6 TABLESPOONS Soy sauce
2 can(s) (400 ml each) Coconut milk
2 TEASPOONS Chicken broth (instant)
125 g Basmati rice
7-10 Tbsp salt, pepper

Directions

1
Peel, wash and slice the carrots. Clean and wash mushrooms and Pak Soi. Cut the Pak Soi into small pieces. Cut lemongrass lengthwise, remove outer leaves and chop the inside finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Rinse meat, dab dry and cut into small pieces.
2
Bring 600 ml water, soy sauce, coconut milk and broth to the boil in a large ovenproof pot. Add prepared ingredients and rice and mix everything. Cover and cook in the preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for about 40 minutes.
3
Season soup with salt and pepper. Krupuk (Asian crab chips) go well with it.