Thai Tom Kah Gai Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 ml chicken stock (stock), homemade
- 400 ml coconut milk
- 2 teaspoons curry paste or chili paste
- 4 tablespoon fish sauce
- 2 stalks lemongrass
- 4 kaffir lemon leaves
- 5 cm galangal
- 1 bunch coriander
Print Recipe
Pin Recipe Instructions
- Bring the chicken stock (if not in stock, see my Shorba recipe) including the associated, plucked chicken together with 400 ml coconut milk, lemongrass cut into approx. 5 cm long sticks, lemon leaves and approx. 5 cm grated galangal root and more Let simmer for 20 minutes. Stir in the curry paste (or chili paste) and simmer for another 10-15 minutes. Then take it down briefly and carefully add 4-6 spoons of fish sauce. First let it sit a little, then, after 2-4 minutes, stir the sauce into the soup and simmer for another 10 minutes.
- You cannot eat lemon leaves and sticks out. When serving, refine with the finely plucked or chopped coriander. Dose carefully, it quickly tastes soapy.
- Tip: Refine the soup with shrimp or prawns or canned mushrooms, spring onions.
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