Tom kha gai
Zutaten
- 800ml Chicken Stock
- 800g Coconut Milk
- 2 tablespoons Galangal Paste
- 2 Lemongrass Stalks
- 8 Lime Leaves
- 500g Chicken Thighs
- 300g Oyster Mushrooms
- 6 Birds-eye Chillies
- 1 tablespoon Caster Sugar
- 5 tablespoons Fish Sauce
- Juice of 3 Lime
- To serve Coriander Leaves
- To serve Rice
Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 40kcalKalorien
- 2.13gEiweiß
- 1.43gFett
- 4.73gKohlenhydrate
- 3.23gZucker
- 2.23gBallaststoffe
- 1.11gSalz
Anleitung
step 1
Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
step 2
Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
step 3
Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
