John Myers
Tom Kha Gai – Thai Soup with Pak Choi
The perfect tom kha gai – thai soup with pak choi recipe with a picture and simple step-by-step instructions.
- 700 g Organic carrots
- 1 piece Fresh celery
- 2 piece Pak Choi mustard cabbage
- 2 piece Chicken breast fillets
- 40 g Fresh ginger
- 1 Can Organic coconut milk
- 3 piece Lemongrass sticks
- 1 piece Fresh lime
- 1 piece Charlotte
- Fresh coriander
- 1 pack Tom Kha soup paste
- Vegetable broth
- Organic coconut oil
- Chilli salt
- Cut carrots and celery, charlotte into small pieces, cut ginger very finely. Cut the chicken breast fillets into small pieces. Slightly cut into the lemongrass and pound it flat. Cut the pak choi into small pieces.
- Put coconut oil in a soup pot and sauté the ginger and charlotte, then add the carrots and celery and pour in the vegetable stock, add Tom Kha paste and add the lemongrass and some fresh coriander and chilli salt. Let everything simmer for 5 minutes.
- Now add the coconut milk, wait until everything simmers again and add the chicken breast pieces. Then fold in the chopped pak choi, wait until everything boils again and then turn off the stove. Then halve the lime and add a few dashes of half a lime.
- Done. Good Appetite
Facebook Comments