Tom Ka Gai
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans coconut milk
- 800 ml water
- 1 head broccoli
- 1 bell pepper (s)
- 3 stalks lemongrass
- 2 cans lychee (s)
- 1 chilli pepper (s), fresh and red
- 4 large mushrooms, white
- 500 g chicken breast fillet (s)
- 2 cups basmati rice
- 1 teaspoon sugar
- salt and pepper
- Thai curry paste
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into very thin, small slices and fry in the pan until it is light golden brown.
- Meanwhile, cut the broccoli into florets, wash and cook until al dente. Wash the mushrooms and cut each mushroom into 4 pieces. Cut the bell pepper and the fresh chilli pepper into small pieces. Cut the lemongrass sticks into 3 pieces each and score a little so that the juice can escape better when cooking.
- Boil the basmati rice in 4 cups of water until dry. It tastes even better if you stir in a teaspoon of Thai curry paste at the end.
- Put the coconut milk in a large saucepan and bring to the boil. Then add 800 ml of water and bring to the boil again. Then add the meat, lychees and vegetables. Season to taste with salt, pepper and a teaspoon of sugar, bring to the boil again and serve immediately.
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