Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 cans coconut milk (400 ml each)
• 250 ml vegetable stock
• 2 stalks lemongrass
• 1 large onion (s)
• 3 cloves garlic
• 1 chilli pepper (s), red
• 5 teaspoon Tom Ka paste, red
• 1 jar bamboo shoot (s)
• 20 g iner, fresher
• 2 bunch coriander greens
• 1 dash soy sauce
• possibly sauce thickener

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Instructions

1. To prepare, cut the chicken fillet into small pieces. Finely chop or mash the onion and garlic. Core the chilli pepper and cut into fine strips. Peel and finely chop the ginger.
2. First let the onion tarnish in the pot. Then add the garlic briefly and the Tom Ka paste with it. Then add the vegetable stock and coconut milk and bring to the boil.
3. Add lemongrass, chilli pepper and ginger to the pot and bring to the boil again. Then add the chicken and simmer for about 5 minutes, stirring occasionally. Then add the bamboo shoots and season with salt and lemon juice. Do not use too much salt as the Tom Ka paste is already very spicy.
4. Remove the lemongrass sticks from the soup (they are tough, should only give off the taste). Let the soup steep for a few minutes and then serve sprinkled with coriander.
5. Tip: Alternatively, if you like the soup as a sauce, thicken everything with a sauce thickener.