This is a simple and delicious recipe for Thailands most famous coconut soup: Tom Kha Gai. Its a simple no-fuss recipe and you might already have all ingredients at home. No lemon grass, kefir lime leaves, ghalant root needed.
Keyword: coconut, soup, spices, Thailand
1spring onionmedium size, finely cut rings. Only the white part for the cooking , the green part is for garnishing
2cmgingerpeeled and minced
1 1/2tbspred curry paste
1tbsppeanut oilor coconut oil
400mlcoconut milkabout 1 can
1 1/2tspcoconut sugar
1 tspsoya sauce
150gchicken breastcut it once in half
1lemonzest and juice
1/2red bell peppersmall minced
In a Medium sized pot add the peanut butter oil or coconut oilheat oil on medium high heat and add the minced ginger, red curry paste, the white spring onion rings, coconut sugar, soya sauce, and crushed coriander seedsfry everything for about 5 minutes and stir everything constantly Now add the coconut milk, chicken broth, lime juice and zest and the raw chicken filet and cook everything for 10 minutesAfter the soup has cooked for 10 minutes add the mushrooms and the bell pepperoni cook another 10 minuteswhen the vegetables are soft, take out the chicken breast and pull it into small pieces with the help of two forks Return the pulled chicken back to the potTaste the soup and add salt if needed.Serve the soup with some minced green spring onions
*You can cook this recipe without the chicken and it will taste as good as with the added chicken. *Another add in: Fry some kingsize prawns on medium high heat in some peanut butter oil, minced garlic and 1/2 teaspoon red curry paste *For a Vegan Version please leave out the chicken and use a vegan soya sauce. Tofu fried in peanut butter oil and red curry paste gives the soup a unique add.