Tom Kha Gai - Thai coconut chicken soup

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a large pot. Peel and chop the onions. Clean 150 g mushrooms. Peel carrots and cut them into pieces. Remove the outer rind from the lemon grass, chop the inside roughly.

2. 2

   Peel 10 g ginger and garlic and crush them coarsely in a mortar. Clean 1 chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Add onions, carrots, mushrooms, lemon grass, ginger, garlic and chilli to the chicken breast.

3. 3

   Add 1 1/2 litres of cold water so that the meat is covered. Salt a little, bring everything to the boil and simmer at low heat for 1-1 1/2 hours. Remove any foam with a skimmer.

4. 4

   Clean the remaining mushrooms and cut them in half. Peel 10 g ginger and cut into fine strips. Clean 1 chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Clean, wash, halve and slice the zucchini.

5. 5

   Wash and clean the tomatoes, grate them dry and cut them in half.

6. 6

   Lift the chicken breast out of the stock and let it cool down a little. Remove the skin and remove the meat from the bones. Pluck the meat. Pour the broth through a fine sieve into a pot, bring to the boil and boil down over a high heat for about 5 minutes.

7. 7

   Add mushrooms, ginger, chilli, zucchini and chicken pieces and simmer for 5-6 minutes at medium heat. Add tomatoes and coconut milk about 2 minutes before the end of cooking time. Season to taste with soy sauce, sugar and lime juice.

8. 8

   Wash coriander, shake dry and pluck leaves. Divide soup into bowls and sprinkle with coriander.

Nutrition Facts

KCAL
370 kcal

CARBS
6 g

FATS
25 g

PROTEINS
30 g