Summary

Ingredients

• 300 ml water
• 5 tablespoon broth, see preparation
• 10 g chicken stock
• 300 g chicken breast, fresh or frozen
• 6 medium tomato (s), fully ripe
• 2 hot peppers, red, long, mild
• 10 g iner, diced, fresh or frozen
• 2 tablespoon tomato paste
• 2 tablespoon sweet and sour hot sauce, Thai style no.3 (see my recipes in the database)
• 1 tablespoon lime juice
• 2 kaffir lime leaves
• 4 tablespoon coconut milk, creamy
• 1 teaspoon, heaped tapioca flour
• 2 tablespoon rice wine (Arak Masak)

For the rice:

• 80 g basmati rice
• 130 g water
• 1 teaspoon white wine vinegar

For the marinade:

• 300 g water
• 4 g chicken stock
• 1 small chilli pepper (s), red
• 40 g sweet-sour-hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tablespoon soy sauce (Kecap manis), sweet

Also:

• 40 g sour cream
• 2 liters frying oil

To garnish:

• Pak Choi leaves
• 2 tablespoon coconut milk, creamy
• Flowers and leaves

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Instructions

1. Wash, strain and drain the rice. Bring to the boil with the water, add the white wine, stir well and gently simmer with the lid on for 12 minutes. Remove from heat and let soak for 30 minutes.
2. Cut the fresh or thawed chicken breast into approx. 3 cm cubes. Rinse with cold water. Pour into approx. 400 ml of boiling water and simmer for 4 minutes. Strain and rinse the chicken pieces, discard the scalding water.
3. Mix the ingredients for the marinade in a saucepan and bring to a boil. Add the chicken pieces and simmer for 45 minutes. Remove from heat and strain. Let the chicken pieces dry in the colander. Use 5 tablespoon of the broth for the soup, discard the rest or use otherwise.
4. In the meantime, wash the tomatoes, remove the stem, cut in half lengthways and cut out the stem. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Remove the stems from the red pepper, wash it, cut it in half lengthways, remove the grains and the partitions and cut the halves of the pods across into pieces approx. Cut the fresh, peeled ginger crosswise into thin slices and chop them up. Weigh and thaw frozen goods.
5. Heat the water in a 2 liter saucepan and dissolve the chicken broth in it. Add all ingredients from tomato to ginger and simmer for 10 minutes. Take it from the stove and let it cool off. Pour the mixture into the blender and purée finely for 1 minute on the highest setting. Return to the saucepan with the rest of the ingredients and simmer for 20 minutes with the lid on. Take it off the stove. Pass through a sieve and let cool, then stir in the sour cream. Heat the frying oil to 220 ° C.
6. Wash the pak choi leaves and remove the white petioles. Blanch the leaves and line the soup bowls with them. Put the cooked rice in a small, wet mug and press in firmly. Place the rice in the middle of the soup bowls without the cup (see photo).
7. Put the chicken pieces in a coarse sieve and deep-fry them in the frying oil until light brown, this takes a maximum of 15 seconds. Carefully pour the lukewarm soup into the bowls and distribute the pieces of chicken in them. Garnish and serve.