Tom Ka Gai (Thai Coconut Soup)
A classic Thai coconut chicken soup, served with rice.
🍳 Cook: 60 min
Ingredients
| 1 bunch | green onions | |
| 10 g | ginger root | |
| 1-2 | red chili peppers | |
| 2 tbsp | 30 ml | sunflower oil |
| 600 ml | chicken broth | |
| 1 can (425 ml) | coconut milk | |
| juice of 1/2 | lime | |
| — | salt | |
| 400 g | chicken breast fillet | |
| 100 g | rice | |
| 1 | red bell pepper | |
| 100 g | sugar snap peas | |
| 75 g | button mushrooms | |
| 1 pinch | brown sugar |
Instructions
Preparation time: 60 min
- Clean and wash the green onions and cut them into pieces 3-4 cm long. Peel the ginger, clean the chili peppers, remove the seeds and finely chop both.
- Sweat the green onions in hot oil for 1-2 min. Deglaze with the broth and coconut milk. Add the lime juice, ginger and chili peppers, season with salt and bring to a boil.
- Wash the chicken fillets, pat them dry, drop them into the soup and cook covered for 12-15 min.
- Boil the rice in boiling salted water for about 15 min.
- Clean and wash the bell pepper, remove the seeds and cut it into strips. Clean and wash the snap peas and halve them. Clean the mushrooms and cut them into slices. Remove the chicken fillets from the soup, add the vegetables and cook 4 min. Chop the chicken finely and return it to the soup. Season with salt and sugar and garnish with the rice.