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Fish tom kha kai (base 2)

Gluten free, Vegetables and Fruits, White fish, Fish, Seafood & Shellfish

A tasty broth to uplift recipes, also can be enjoyed as is.

This can accompany poached fish dishes very well.

Ingredients

Recipe for 4

Fish Tom Kha Kai

500 Ml
fish broth
3 Stick(s)
Lemongrass
5 Unit(s)
Kefir lime leaves
1 Unit(s)
Cari leaf
0.50 Unit(s)
Curcuma root
15 Gr
Red cari
500 Ml
Coconut milk
1 Pinch(es)
Saffron pistil
30 Ml
Lemon juice
1 Tbsp
Fish sauce nuoc-mâm
15 Gr
Palm sugar

Preparation time: 45 min

  • Preparation

    Finely chop the lemongrass, lime leaves and curry. Peel and slice turmeric

  • The broth

    Bring the fish broth to a boil.

    In another saucepan, heat the curry paste over a low heat, then add the minced ingredients. Cook for 3 minutes, then pour in the hot fish broth and cook for another 10 minutes.

    Stir in the coconut milk and saffron, bring to the boil then lower the heat and simmer 20 minutes.

    Off the heat, add the lemon juice, the nuoc-mâm and the palm sugar.

    Mix and filter the Tom Kha Kai through a fine mesh seive, making sure to press firmly to extract all the wonderful flavours.

    Allow to cool before refrigerating.

Official partners

Here is the link for the fish broth

https://www.ateliersetsaveurs.com/en/the-recipes/culinaries/detail/3697/fish-broth-base

A broth that you can freeze easily.

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