John Myers
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Tom Kha Gai Soup
The perfect tom kha gai soup recipe with a picture and simple step-by-step instructions.
Tom Kha Gai soup:
- 400 g Chicken breast
- 1 Handful Basil
- 1 bag Tom Kha Gai paste
- 1 Can Coconut milk
- 4 cm Ginger
- 1 Pc. Spring onion
- 2 Pc. Lemongrass sticks
- 250 g Mushrooms
- 10 Pc. Cocktail tomatoes
- 4 Pc. Lime leaves
- 2 cm Galangal
- 1 Pc. Lime
- 1 tbsp Sugar
- 2 tbsp Fish sauce
- 2 tbsp Sunflower oil
Set:
- 5 Pc. Lime wedges
- 5 Pc. Chili slices
- Coriander
- Lemon balm
Tom Kha Gai soup:
- Chop the spring onion and ginger into small pieces. Then wash the chicken breast and cut into bite-sized strips or canapes.
- Now coarsely peel the galangal and cut into thick slices. The galangal is taken out of the soup later. Now heat the oil in the pan and briefly sweat the spring onions, ginger, galangal and lemongrass.
- Then add the rest of the coconut milk as well as the lime juice and lime zest. Stir in the fish sauce and sugar to taste. Then add the mushrooms.
- Let the soup simmer gently for about 10 minutes, do not boil, otherwise it will flocculate. After the 10 minutes add the raw chicken, basil and tomatoes and simmer for only 3-5 minutes.
- Before serving the soup, fish out the galangal, lemongrass and lime leaves.
Garnish:
- Before serving, garnish the soup with a lime wedge, a chilli wedge and a little coriander and serve immediately.
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