Tom Kha Gai (Whipped Siphon Soup)
A Thai coconut-curry soup base blended smooth and aerated through a whipping siphon for an ultra-light, warm foam.
⏱️ Prep: 5 min🍳 Cook: 3 min
Nutrition
per per 300 g portion380
Calories
9g
Protein
18g
Carbs
28g
Fat
Ingredients
| 20 g | Sesame oil |
| 15 g | Tomato paste |
| 15 g | Red curry paste |
| 200 g | Coconut milk |
| 150 g | Corn (canned) |
| 50 ml | Milk |
| 1 | Salt and pepper |
| 100 ml | Chicken stock |
Instructions
- Bring all the ingredients to the boil together in a saucepan and simmer on low heat for 3 minutes.
- Purée with an immersion blender or standing blender and season to taste.
- Strain directly into a 0.5 L iSi Whip through a funnel and sieve; screw on a charger and shake 16 times.
- Serve directly while warm — the high whipping volume keeps the soup pleasantly light.