Tom Kha Gai Recipe: Sweet and Sour, Fresh and Spicy

Hamburg. Chicken soup Not only is it delicious, it can also offer health benefits: it can reduce inflammation and pain, boost the immune system, and is often recommended as a remedy for colds or illnesses. Popular soups are at home in many cultures and can have a variety of ingredients depending on the recipe and preferences.

Creamy and fragrant, Thai Coconut Chicken Soup has a sweet and sour note and is refreshing and flavorful:

Thai tom kha gai

For 4 servings

Ingredients:

• 1 x basic recipe for stock and meat (except soup greens and herbs)
• 6 cloves
• 2 sticks of lemongrass
• 1 piece (about 5 cm) galangal (Asian store; substitute white ginger)
• 2 cloves of garlic
• 4 kaffir lime leaves (Asian store; substitute white zest from 1 organic lime)
• salt pepper
• 2 red chilies
• 1 t ol
• 1 can coconut milk (400 ml)
• 150 grams Austernpilze
• 250 grams of cherry tomatoes
• 150 grams of snow peas
• 300 grams of broccoli
• 100 g Sojasprossen
• 1-2 teaspoons of brown sugar
• About 3 tablespoons fish sauce (optionally soy sauce)
• Juice of 1 lime
• 1 bunch of coriander

1 Prepare the stock according to the original recipe, substituting cloves for the soup greens and omitting the herbs.

2 For the curry paste, separate the outer leaves from the lemongrass. Finely chop the soft innards. Peel and finely chop the galangal and garlic. Wash, dry and cut the lime leaves into strips. Mix or grind everything with salt and pepper. Clean and wash the pepper, finely chop.

3 Heat oil in a large saucepan. Add curry paste to it. Deglaze with stock and coconut milk, bring to the boil. Add half of the chilies and simmer for about 5 minutes. Clean oyster mushrooms, cut large mushrooms into small pieces. Wash the tomatoes and cut them in half. Wash the sugar snap peas and cut into fine strips. Wash the broccoli and cut into small florets. Add everything to the soup and simmer for another 5 minutes. Wash the sprouts.

4 Season the soup with sugar, fish sauce, lime juice and possibly salt. Add the sprouts and stir. Wash, dry and chop the coriander leaves. Serve soup sprinkled with remaining chilies and coriander.

Preparation time: About 30 minutes

Pro portion 45 g E, 40 g F, 11 g KH, 630 kcal.

Chicken soup recipes from around the world

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