John Myers
Tom Kha Gai Coconut Soup
The perfect tom kha gai coconut soup recipe with a picture and simple step-by-step instructions.
- 400 g Chicken minute steaks
- 2 tbsp Sunflower oil
- 1 tbsp Red curry paste
- 200 g Small mushrooms
- 140 g Bamboo shoots / small can
- 0,5 Red, yellow and green peppers approx. 200 g
- 4 Garlic cloves
- 1 Red chilli pepper approx. 10 g
- 1 piece Ginger walnut-sized
- 1 Lemongrass stalk
- 400 ml Coconut milk / a can
- 800 ml Chicken broth (4 teaspoons instant)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Sambal oelek
- 1 tsp Brown sugar
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Sesame oil
- 1 tbsp Fish sauce
- 1 tbsp Sweet soy sauce
- Cut salmon rolls freeze-dried
- Wash the chicken, pat dry with kitchen paper and cut into strips. Clean / brush and quarter the mushrooms. Drain the bamboo shoots well in a kitchen sieve. Clean and wash the peppers and cut into small diamonds. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Clean / peel the lemongrass, halve lengthways and cut finely. Heat sunflower oil (2 tbsp) in a wok and fry the red curry paste (1 tbsp) in it / stir-fry. Add the chicken strips, sauté / stir-fry and push to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + chilli pepper cubes + ginger cubes + finely chopped lemongrass, mushroom quarters, bamboo shoots and paprika diamonds) and stir-fry with them. Deglaze / pour on the chicken broth (800 ml) and coconut milk (400 ml). Ground with cumin (1 teaspoon), ground coriander (1 teaspoon), sambal oelek (1 teaspoon), brown sugar (1 teaspoon), salt (1 teaspoon), sesame oil (1 teaspoon), mild curry powder (1 teaspoon), fish sauce ( 1 tbsp) and sweet soy sauce (1 tbsp) and simmer for about 15-20 minutes. Serve the soup hot, sprinkled with chives.
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