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
Tom Kha Gai
Tom Kha Gai

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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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