Tom Ka Gai

Ingredients for 4 servings:

• 2 cans of coconut milk
• 800 ml water
• 1 head of broccoli
• 1 bell pepper(s)
• 3 stalks of lemongrass
• 2 cans of lychee(s)
• 1 chili pepper(s), fresh and red
• 4 large white mushrooms
• 500 g chicken breast fillet(s)
• 2 cups basmati rice
• 1 tsp sugar
• salt and pepper
• e.g. Thai curry paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

delicious coconut lemongrass soup with lots of vegetables

Cut the chicken breast fillet into wafer-thin slices and fry in a pan until lightly golden brown. Meanwhile, divide the broccoli into florets, wash, and cook until al dente. Wash the mushrooms and cut each into 4 pieces. Cut the bell pepper and fresh chili into small pieces. Cut the lemongrass stalks into 3 pieces each and score them slightly so the juices can run more easily during cooking. Cook the basmati rice in 4 cups of water until dry. It tastes even better if you stir in a teaspoon of Thai curry paste at the end. Pour the coconut milk into a large saucepan and bring to a boil. Then add 800 ml of water and bring back to a boil. Then add the meat, lychees, and vegetables. Season with salt, pepper, and a teaspoon of sugar, bring back to a boil, and serve immediately.