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Tom kha kai

Tom kha kai

Close your eyes and experience the flavours of Thailand with this delicious tom kha kai. The combination of the fresh taste of lime and lemongrass and the spicy tang of cayenne pepper guarantees a sensational flavour.

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Tom kha kai

  • 2 (red) onions
  • 1 clove of garlic
  • EAT ME Ginger Product photo
    4 cm ginger
  • EAT ME Lemongrass Product photo
    3 stalks lemongrass
  • EAT ME Cayenne Pepper Product photo
    1 cayenne pepper
  • 2 tbsp coconut oil
  • 300 g chicken breast
  • 1 chicken stock cube
  • 400 ml coconut milk
  • 1 red sweet pepper
  • 250 g chestnut mushrooms
  • EAT ME Limes Product photo
    2 limes
  • 2 tbsp ginger syrup (or 1 tbsp coconut blossom sugar)
  • 1 tbsp Thai fish sauce (or more to taste)
  • Salt

Preparation method

  1. Slice the onion into half rings. Finely slice the garlic and slice the ginger. Slice the lemongrass into 4 cm chunks Halve cayenne pepper lengthwise, remove the seeds and finely slice the flesh.
  2. Heat the coconut oil in a frying pan. Stir fry the onion on a medium heat in about 3 minutes. Slice the chicken into 2 cm chunks. Add to the pan and stir fry for 2 minutes. Add the garlic, ginger, lemongrass and cayenne pepper and fry for 2 minutes. Add 1 litre of hot water, add the stock cube and coconut milk and bring to the boil.
  3. Halve the sweet pepper, remove the seeds and stalk and slice the flesh into strips. Slice the mushrooms. Add to the soup and simmer on a low heat for another 10 minutes.
  4. Squeeze the limes. Season the soup with lime juice, ginger syrup, fish sauce and salt to taste.

Tip: Garnish the soup with coarsely chopped fresh coriander.


Nutrition value per person/bite

255 kcal
14 g
17 g
15 g
11 g
7 g
2 g

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