Tom Kha Gai Coconut Soup
By chef Jan Tomanec
A delicious and spicy soup originating from Thailand. The base of the soup is chicken stock with coconut milk and aromatic herbs, chili and ginger. Note: This is more of a main course than a soup served as a starter
- 21 min
- total
- Medium
- level
- 5
- (1)
6 min prep · 15 min cook
What you will need
-
Boneless Chicken Thighs 0.5 pcs -
Coconut Milk 100 ml -
Champignons 50 g -
Lemongrass 0.5 pcs -
Ginger 10 g
-
Chicken bouillon 0.5 pcs -
Fish sauce 2 tbsp -
Lime 0.25 pcs -
Fresh chilli 0.25 pcs -
Coriander 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment
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Optional: Debone the chicken thighs. Optional: if you have bone-in chicken thighs, debone them and cut into cubes (you can save the bones for stock); if they are already boneless, just cut them
-
Prepare the stock. Make the stock from bouillon by mixing with water (or use ready-made stock), add the chicken, lemongrass and ginger and simmer over low heat for about 10 minutes, until the meat is cooked through
-
Slice the chili. Slice the chili into thin strips
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Add the chili and coconut milk. Add the chili and coconut milk to the stock and simmer over low heat for about 5 minutes to let the flavors meld
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Slice the mushrooms. Slice the mushrooms
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Add the mushrooms. Add the mushrooms to the stock and simmer over low heat for about 1-2 minutes, until they soften slightly
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Season to taste. Remove the ginger and lemongrass and season with lime juice and fish sauce to taste
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Serve. Serve sprinkled with cilantro
Ratings and comments
-
Renata
Rychlá, výborná chuť přidala jsem rýžové nudle
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