Tom Ka Gai

Name: Tom Ka Gai
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 400 g Carrots; 400 g small mushrooms; 300 g mini paksoi; 2 rods Lemongrass; 2 red chillies; 600 g Chicken filet; 125 g Basmati rice; 6 TABLESPOONS Soy sauce; 2 cans (400 ml each) Coconut milk; 600 ml Vegetable broth; 7-10 Tbsp slices of lime, coriander and chili

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

400 g Carrots
400 g small mushrooms
300 g mini paksoi
2 rods Lemongrass
2 red chillies
600 g Chicken filet
125 g Basmati rice
6 TABLESPOONS Soy sauce
2 cans (400 ml each) Coconut milk
600 ml Vegetable broth
7-10 Tbsp slices of lime, coriander and chili

Directions

1
Peel and slice the carrots. Clean and trim the mushrooms. Clean, wash and chop the paksoi. Clean lemon grass, chop the soft inside finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pods finely. Wash and chop the meat.
2
Put everything with the rice in an ovenproof pot, mix well. Bring the soy sauce, coconut milk and stock to the boil, pour into the pot. Cover and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes. Season soup to taste again. Serve garnished with slices of lime, coriander and chilli. Kroepoek tastes good with it.