Tom Ka Gai soup

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 large onion(s)
• 3 cloves garlic
• 1 chili pepper(s), red
• 1 piece(s) ginger, fresh, approx. 20 g
• 5 tsp Tom Ka paste, red
• 250 ml vegetable stock
• 2 cans of coconut milk (400 ml each)
• 2 stalks of lemongrass
• 1 jar bamboo shoot(s)
• 1 dashes soy sauce
• e.g. lemon juice
• 2 bunch coriander leaves, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

simple Thai soup

To prepare, cut the chicken fillet into small pieces. Finely chop or crush the onion and garlic. Deseed and finely slice the chili pepper. Peel and finely chop the ginger. First, sauté the onion in a pot until translucent. Then briefly add the garlic and the tom ka paste. Then pour in the vegetable stock and coconut milk and bring to a boil. Add the lemongrass, chili pepper, and ginger to the pot and bring back to a boil. Then add the chicken and simmer for about 5 minutes, stirring occasionally. Then add the bamboo shoots and season with soy sauce, salt, and lemon juice. Don’t use too much salt, as the tom ka paste is already very spicy. Remove the lemongrass stalks from the soup (they’re tough and are just meant to impart flavor). Let the soup steep for a few more minutes and then serve sprinkled with coriander. Tip: Alternatively, if you like the soup as a sauce, thicken everything with a sauce thickener.