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  • Thai tom kha gai soup

Recept time 30 min.
Recept time 6
Recept time Saucepan

Close your eyes and experience the taste of Thailand with this lovely tom kha gai. This soup guarantees a taste sensation by combining the lovely fresh taste of lime and lemongrass and the spicy tang of cayenne pepper

Ingredients

  • 1 EAT ME lime
  • 1 stalk EAT ME lemongrass
  • 1 EAT ME cayenne pepper
  • 200 g chicken fillet
  • 3 tbsp. ginger syrup (or 3 tbsp cane sugar)
  • 3 à 4 chicken stock cubes
  • 400 ml coconut milk
  • 1 clove of garlic
  • 1 red bell pepper
  • 4 mushrooms
  • 1 tbsp. olive oil
  • 1 onion
  • pepper & salt
  • 1 tbsp. corn flour (optional)

Let's get to work

Preparation
  1. Add the chicken stock cubes into 1 liter of boiling water.
  2. Peel the onion, halve the bell pepper and remove the seeds.
  3. Cut the bell pepper in thin strips, slice the onion in half rings, the mushrooms in slices
    and the chicken fillet in strips.
  4. Rinse the cayenne pepper, remove the seeds and slice the pepper in tiny pieces.
  5. Chop the garlic finely. Rinse the lemongrass and cut in 3 pieces.
  6. Fry the onion and bell pepper for 2 minutes with 1 tablespoon of olive oil in a large pan.
  7. Add the chicken fillet strips until they are seared.
  8. Add the mushroom, cayenne pepper and the lemongrass and bake this together for a maximum of 2 minutes.
  9. Deglaze with the chicken stock. Leave it to cook for another 2 minutes and then add the coconut milk.
    Cook gently for another 10 minutes.
  10. Cut the lime in half and squeeze the juice.
  11. Bring to taste with the lime juice, 3 tablespoons of ginger syrup and pepper and salt.
Enjoy

Tip

Thicken the soup with 1 teaspoon of cornflour if needed.

More recipes with lime

Sugar snaps met yoghurtdipsaus
Sugar snaps with yoghurt dip
Kumquat ijsthee
Kumquat ice tea
Aioli van verse knoflook
Aioli made with fresh garlic
Kiwano bladerdeegschelpjes
Kiwano puff pastry shells
Gin tonic met frambozen
Gin tonic with raspberries

Read more about the used products

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