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Tom Kha Gai soup
Print Recipe
Ingredients
1
can
(1,5 cup) coconut milk
500
ml
(2 cups) chicken stock
200
gr
chicken filet
in small pieces
1
onion
cut
150
gr
shiitake
in small pieces
1
piece
lemongrass
bruised
1
pcs
galangal or ginger
few slices
2
kaffir lime leaves
2
tomatoes
chopped
2
red chili peppers
in small rings
juice of 1 lime
1,5
tbsp
fish sauce
fresh coriander
coconut oil for baking
Instructions
Take a large pot and heat the coconut oil. Bake the onion and the shiitake until soft. Pour over the stock and the coconut milk
Add the lemon grass, galanger and kaffir lime and leave to simmer for about 10 minutes.
Add the chicken and cook until the chicken is done.
Add the tomatoes and leave this to heat up but don’t boil them to pulp.
Take of the heat and stir the lime juice, fish sauce and the fresh coriander through the soup.
Serve with some fresh coriander and the chili on top.