John Myers
Tom Ka Gai – Asian Soup
The perfect tom ka gai – asian soup recipe with a picture and simple step-by-step instructions.
- Ingredients:
- 400 ml Coconut milk (coconut extract approx. 90%)
- 130 ml Water
- Or:
- 530 ml Coconut milk (coconut extract approx. 60-70%)
- 530 ml ———————————–
- Frozen Tom Yum Mix
- From it:
- 5 g Galangal root
- 3 piece Lemongrass sticks
- 3 leaf Kaffir lime
- 2 mm Chilli (from the top)
- 2 mm ———————————–
- 50 g Tom Ka paste
- 2 tbsp Fish sauce
- 2 tbsp ———————————–
- Fresh ingredients:
- 500 g Chicken breast fillet
- 200 g Fresh mushrooms
- 150 g Date tomatoes
- 15 ml Lime juice
- 500 ml Water
- Cut the chicken breast fillet into small strips or pieces. Clean the mushrooms well or, as they will be used directly, rinse well under running water and let them drain. Cut the mushrooms into slices, not too narrow (approx. 3 – 4 slices per large mushroom). Wash the tomatoes, drain them and then quarter them.
- Either: Whisk the coconut milk “thick” (coconut extract approx. 90%) with the first specified amount of water in a bowl and bring to the boil in a saucepan. Stir well several times in between.
- Or: Bring the coconut milk “thin / liquid” (coconut extract approx. 60-70%) to the boil in a saucepan without additional water. Stir well several times in between.
- Add the Tom Ka paste to the boiling coconut milk and stir for about 2 minutes while cooking so that the paste dissolves well.
- Then from the Frozen Tom Yum Mix: Slightly cut into the lemongrass sticks, add the kaffir lime leaves, the very finely chopped galangal root (almost pureed), the very finely chopped chilli (almost pureed) to the boiling coconut milk and stir well.
- Now add the fish sauce and the lime juice.
- Add the chopped chicken breast fillet and half of the second specified amount of water to the boiling coconut milk and cook for 15 minutes. Mix well in between.
- Now add the sliced tomatoes, sliced mushrooms and the second half of the second specified amount of water, stir well and cook for 15 minutes on a lower heat.
- One serving of Tom Ka Gai soup corresponds to an amount of approx. 200 ml. Before consuming the soup, the lemongrass sticks and lime leaves should be removed as they are hard.
- Note 10: Frozen-Tom Yum Mix and Tom-Ka-Paste (available in every well-stocked Asian supermarket). The other ingredients are available in any well-stocked supermarket.
- Manni wishes “Bon appetit”.
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