Coconut Soup with Chicken Tom Ka Gai Gati Sod
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 ½ kg chicken breast fillet (s)
- 2 liters coconut milk
- 1 ½ kg mushrooms
- 500 g oyster mushrooms
- 0.5 ½ bunch coriander greens
- 2 sticks lemongrass
- 6 shallot (s)
- 2 tablespoon soy sauce, light
- 2 tablespoon spice paste (Tomka paste)
- 3 tablespoon fish sauce
- 1 teaspoon sugar
- 2 teaspoons herbal salt
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash and quarter the mushrooms. Clean the oyster mushrooms and cut into strips, peel and quarter the shallots. Beat the lemongrass stalks until soft and knot.
- Cut the chicken breast fillet into cubes. Heat 1 tablespoon of oil in a saucepan, fry the meat in it for about 5 minutes, remove.
- Sauté the tomka paste and shallots in the same saucepan. Stir in well, about 2 minutes, then add coconut milk and lemongrass. Add the chicken, cook with sugar, fish sauce, soy sauce and herb salt for 10 minutes. Then add the mushrooms and oyster mushrooms, cook for another 10-15 minutes. Season to taste with lemon juice.
- Serve sprinkled with coriander greens.
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