Tom Kha Gai
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sticks lemongrass
- 1 piece (s) galangal, fresh (about 5 cm)
- 2 coriander root (s)
- 3 kaffir lemon leaves
- 1 cup water
- 1 can coconut milk (400 ml)
- 500 g chicken breast fillet (s)
- 250 g mushrooms or oyster mushrooms
- 2 chilli pepper (s), fresh
- 3 tablespoon lime juice or lemon juice
- 3 tablespoon fish sauce or a pinch salt
- some coriander green, fresh
Print Recipe
Pin Recipe Instructions
- Wash the lemongrass and cut into pieces about 3 cm in size. Wash the fresh galangal in the same way and cut into thin slices, as well as wash the coriander roots and squeeze them lightly.
- Heat 1 cup of water and add the washed lemon leaves along with the lemongrass, coriander roots and galangal. Let it cook for 2 minutes. Add the can of coconut milk (400 ml).
- Cut the chicken breast fillet into slices and add to the soup. Clean the mushrooms or oyster mushrooms, cut into bite-sized pieces and also add to the soup. Cook on low heat for another 5 minutes.
- Depending on the degree of spiciness you want, lightly squeeze and add fresh chili peppers. Season the soup with 3 - 4 tablespoons of lime or lemon juice and 3 - 4 tablespoons of fish sauce or a pinch of salt. Finally, roughly cut the fresh coriander and add it.
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