Chicken soup with lemon grass (Tom Khaa Gai)

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g Oyster mushrooms
  • 2 (approx. 200 g) medium-sized tomatoes
  • 500 g Chicken filet
  • 1 fresh red chilli pepper (alternatively dried chilli ground)
  • 2 Stem fresh lemongrass
  • 3 Kaffir lemon leaves
  • 1 piece(s) (approx. 40 g) fresh galangal (alternatively fresh or ground ginger)
  • 1 can(s) (425 ml) Coconut milk, creamy
  • 3/4 l clear chicken bouillon (instant)
  • 4-5 Stem(s) Asian chives (or fresh coriander leaves)
  • 4 TABLESPOONS Fish sauce
  • 1-2 TABLESPOONS Lime juice

Directions

  1. 1

    Clean oyster mushrooms and, depending on size, leave whole or cut into bite-sized pieces. Wash the tomatoes and remove the stalk. Cut the tomatoes into slices. Wash the chicken fillet, dab dry and cut into approx. 1 cm thick strips. Wash the chilli, cut lengthwise and remove the seeds. Cut the chillies into fine rings. Wash lemon grass and kaffir leaves, shake dry.

  2. 2

    Cut lemon grass into pieces of about 3 cm. Wash galangal, peel and cut into thin slices. Put coconut milk, lemongrass, kaffir leaves and galangal in a large pot, bring to the boil and simmer over medium heat without lid for about 2 minutes. Add chicken stock and bring to the boil. Add chicken fillets, oyster mushrooms, tomatoes and chili and let simmer for about 5 minutes. Wash Asian chives, shake dry and cut into fine rolls. Season finished chicken soup with fish sauce and lime juice

Nutrition Facts

KCAL
290 kcal
CARBS
5 g
FATS
16 g
PROTEINS
32 g

Categories & Tags

AppetizerMeatPoultry