Coconut soup with chicken (Tom Kah Gai)

Name: Coconut soup with chicken (Tom Kah Gai)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken filet; 6 Kaffir lime leaves; 35 g Thai Ginger (Galangal); 3 Stem lemongrass; 2 fresh small, red chillies; 60 g Oyster mushrooms; 1/2 425- ml-tin bamboo shoots; 3 Shallots; 2 can(s) (400 ml each) Coconut milk; 400 ml Chicken broth (instant); 1/2 TEASPOON Salt; 3 TABLESPOONS Lemon juice; 1/2 - 1 TEASPOON Sugar; 3 TABLESPOONS Fish sauce; 1/2 bunch Spring onions; 1 collar Coriander

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken filet
6 Kaffir lime leaves
35 g Thai Ginger (Galangal)
3 Stem lemongrass
2 fresh small, red chillies
60 g Oyster mushrooms
1/2 425- ml-tin bamboo shoots
3 Shallots
2 can(s) (400 ml each) Coconut milk
400 ml Chicken broth (instant)
1/2 TEASPOON Salt
3 TABLESPOONS Lemon juice
1/2 - 1 TEASPOON Sugar
3 TABLESPOONS Fish sauce
1/2 bunch Spring onions
1 collar Coriander

Directions

1
Wash the meat, dab dry and cut into approx. 5 mm thick slices. Wash kaffir lime leaves. Peel Thai ginger and cut into thin slices. Wash lemongrass and cut very finely. Wash, clean and finely chop the chilli.
2
Clean and wash mushrooms and cut them into thin slices. Drain sprouts and rinse. Peel and finely chop shallots. Pour coconut milk and broth into a pot and bring to the boil. Add meat, lime leaves, ginger, lemongrass and chilli, season with salt. Bring to the boil again. Add bamboo shoots, lemon juice, fish sauce and shallots, season with sugar and simmer for another 2 minutes. Remove from the stove. Clean, wash and finely chop the spring onions.
3
Bring to the boil again. Add bamboo shoots, lemon juice, fish sauce and shallots, season with sugar and simmer for another 2 minutes. Remove from the stove. Clean, wash and finely chop the spring onions. Peel and wash the coriander leaves. Arrange soup in bowls, garnish with spring onions and coriander. (Lime leaves and Thai ginger are not eaten with the soup.) Jasmine rice is delicious with it.
4
Tip: The soup tastes more intense if you prepare it the day before