Tom Kha Gai
very easy
45 mins
45 mins
Ingredients
- 2 Onions
- 1–2 Sticks of lemongrass
- 20 g fresh ginger root
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 1 TEASPOON red curry paste
- 750 ml Vegetable broth
- 1 can(s) (400 ml) Coconut milk
- 150 g Mushrooms
- 300 g Carrots
- 7-10 Tbsp Salt
- 300 g Courgette
- 1/2 can(s) (225 g each) Bamboo strips
- 2 Spring onions
- 50 g Mung bean sprouts
- 350 g Chicken filet
- 1-2 TABLESPOONS Soy sauce
- 7-10 Tbsp Sugar
- 3-4 Tbsp Lime juice
- 1/2 small pot of coriander
Directions
- 1
Onions peel, halve and in strips cut. Remove the outer rind from the lemon grass, chop the inside roughly. Peel and chop the ginger and garlic. Heat the oil in a pot.
- 2
Briefly sauté the onions, lemongrass, ginger, garlic and curry paste in it, then deglaze with broth and coconut milk. Bring to the boil and simmer for about 30 minutes.
- 3
In the meantime clean, wash and slice the mushrooms. Peel carrots and cut into small pieces. Clean, wash and slice the zucchini. Put the bamboo strips in a sieve and let them drain.
- 4
Wash and clean spring onions and cut into rings. Put the sprouts in a sieve and rinse briefly under cold water.
- 5
Wash the meat, dab dry and cut into strips. Pour stock through a fine sieve into a pot. Add chicken, mushrooms, carrots, bamboo strips and zucchini, bring to the boil and simmer for 5-6 minutes.
- 6
Add sprouts and spring onions about 1 minute before the end of the cooking time. Season soup with soy sauce, sugar and lime juice to taste. Wash the coriander, shake dry and chop the upper 1/3 of the stems coarsely.
- 7
Arrange the soup in bowls and sprinkle with coriander.
Nutrition Facts
370 kcal
11 g
24 g
25 g
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