Thai Tom Kah Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 zucchini
- 1 chilli pepper (s), red
- 3 cloves garlic
- 3 onion (s)
- 0.5 kg ½ turkey breast or chicken breast, optionally with prawns
- 0.5 liter ½ vegetable stock
- 1 tablespoon lemongrass
- 3 kaffir lemon leaves
- Ginger, a few thin, fresh slices
- 2 cans coconut milk
- 1 bag / s spice paste (Tom-Ka-Paste)
- 0.5 bag ½ (s) spice paste (tom yum paste)
- oil
- 1 teaspoon salt or sambal badjak to taste
Print Recipe
Pin Recipe Instructions
- Cut open the chilli pod, wash out the seeds and cut the pod into fine strips.
- Finely chop the onions, peppers, garlic and zucchini.
- Cut the meat into strips and fry in a saucepan with the onions, chilli pods and garlic with oil, season with a little salt, remove and keep warm.
- Cook the remaining vegetables with oil in the saucepan, add the vegetable stock.
- Then add the meat, pastes, lemongrass and coconut milk and simmer for about 20 minutes while stirring.
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