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Tom Kha Kai Soup (Thailand)

Soup Public
Course: Starter
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 495 kcal / serving

Instructions

  • 1.   Soak the dried galangal in hot water for 30 minutes.
  • 2.   Cut the chicken into pieces and put it in a saucepan with the coconut milk, galangal, 2 crushed coriander stalks or roots, lemon zest, salt, and kaffir lime leaves.
  • 3.   Bring to a boil and simmer uncovered until the chicken is cooked. Add the coconut cream and stir constantly until it comes to a boil again.
  • 4.   Remove from heat and add 1 tablespoon of fish sauce and the juice of one lemon.
  • 5.   Serve in a soup tureen, garnished with coriander leaves and accompanied by rice.
  • 6.   *galangal: resembles ginger, it is another Asian root.

Ingredients for servings

  • 6 galangal
  • 1 chicken
  • 60 cl of coconut milk
  • 24 cl of coconut cream
  • 3 green chili peppers
  • 1 fresh coriander
  • 1 lemon zest
  • 3 leaf of lemon
  • 1 fish sauce
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    495 kcal
    25 %
  • Fat
    34,08 g
    49 %
  • of which saturated
    25,76 g
    129 %
  • Carbohydrates
    5,65 g
    2 %
  • of which sugar
    3,54 g
    4 %
  • Protein
    41,09 g
    82 %
  • Fibers
    1,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.