John Myers
Coconut Soup Tom Kha Gai
The perfect coconut soup tom kha gai recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillets
- 1 Red bell pepper approx. 200 g
- 1 Green peppers approx. 200 g
- 150 g Mushrooms
- 1 Small can of bamboo shoots 140 g
- 4 Garlic cloves
- 3 Stalk Lemongrass
- 1 piece Ginger the size of a walnut
- 1 Small red chilli pepper
- 5 tbsp Coriander TK
- 1 tbsp Sesame oil
- 1 tbsp Sunflower oil
- 1 tbsp Red curry paste
- 1 Small can of coconut milk 165 ml
- 850 ml Chicken broth (4 teaspoons instant)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Sugar
- 1 tsp Fish sauce
- 1 tsp Salt
- Parsley for garnish
- Wash the inner fillets of the chicken breast, pat dry with kitchen paper, clean / sinew and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Clean / brush the mushrooms, cut in half and thirds. Drain the bamboo shoots well in a kitchen sieve. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and cut into small cubes. Peel the lemongrass and cut the non-woody or strawy part into small cubes. Heat sesame oil (1 tbsp) with sunflower oil (1 tbsp) in the wok and fry the red curry paste (1 tbsp) in it, add the chicken breast fillet pieces, fry with them and slide them to the edge of the wok. Add the lemongrass cubes, ginger cubes, chilli pepper cubes and garlic cubes and sauté / stir fry. Add the vegetables (red pepper diamonds, green pepper diamonds, mushroom pieces and bamboo shoots), sauté / stir-fry briefly and deglaze / pour on with the chicken stock (850 ml) and coconut milk. Season with ground cumin (1 teaspoon), ground coriander (1 teaspoon), sugar (1 teaspoon), salt (1 teaspoon) and fish sauce (1 teaspoon). Fold in the coriander (5 tbsp frozen) and let everything simmer / cook with the lid on for about 10 minutes. Serve coconut soup Tom Kha Gai garnished with parsley or coriander.
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