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Tom ka kai soup with chicken and lemon grass

Appetizers, Soups & Broths

Soup made of coconut milk, lemongrass and kaffir lime leaf topped with oyster mushrooms, and pieces of chicken breasts.

Ingredients

Recipe for 4 persons

For the soup

1.25 Liter(s)
Coconut milk haiku
200 Gr
Oyster mushroom
12 Unit(s)
Kefir lime leaves
2 Unit(s)
Green onion
2 Tsp
Minced coriander haiku
2 Unit(s)
Bird's eye chili
60 Ml
Fish sauce nuoc-mâm
4 Stick(s)
Lemon grass haiku
2 Unit(s)
Lime
10 Gr
Cornstarch
2 Piece(s)
Galangal
5 Tsp
Sriracha haiku
300 Gr
Rice vermicelli haiku
Tom Ka Kai soup with chicken and lemon grass

Preparation time: 30 min

  • General preparation

    Cut the chicken into strips. Slice the green onion thinly. Slice the galangal. Crush the lemongrass stick with your knife handle. Slice the oyster mushrooms. Tear the kaffir lime leaves in half. Juice the lime and slice thinly the chili. Chop the coriander.

  • Soup preparation

    In a pot, put together the coconut milk and whisk in the cornstarch. Add in the galangal, lemongrass and kaffir lime leaves. Simmer for 10 minutes on low heat. Strain the broth in order to get rid of the herbs. Add in the chicken and mushrooms and simmer 5-10 minutes until the chicken is cooked. Add in the fish sauce and lime juice.

  • To serve

    Serve in soup bowls and garnish with sliced green onion, chilis and coriander sprigs.

Galangal is a close cousin of ginger. Widely used in Asian cooking, it has some lemony, peppery, minty aromas and accompanied by slight bitterness and pungency.

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