Thai soup tsana thai from Victoria Gershtein
8 servings
80 minutes
Victoria Gershtein's Thai soup cana thai is a bright and aromatic dish embodying the exoticism of Thai cuisine. Its rich flavor arises from the combination of tender chicken fillet, spicy ginger, hot chili pepper, and creamy coconut milk. This soup features a pleasant lemon tang, sweetness from honey, and a light nutty note of sesame. It not only warms but also fills you with energy, providing a sense of gastronomic travel. Thai cuisine is renowned for its balance of sweet, sour, salty, and spicy flavors, and this soup is a perfect testament to that. It is best served hot with fresh herbs and a splash of lemon juice to enhance the taste. An ideal choice for lovers of Eastern cuisine!
1
Cut the chicken fillet into medium pieces.
2
Marinate for 5 minutes in a mixture of salt, pepper, sugar, starch, soy sauce, and fresh ginger (a piece of 2x2 cm). This is needed for the tenderness and juiciness of the meat.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 tablespoon
- Starch: 1 tablespoon
- Soy sauce: 1 teaspoon
- Ginger: to taste
3
Fry in hot oil until golden brown (preferably in batches). During frying, add honey and a little sesame.
- Honey: 2 teaspoons
- Sesame: to taste
4
Cut the mushrooms into medium pieces. Sauté with onion and soy sauce in vegetable oil.
- Mushrooms: 200 g
- Onion: 1 piece
- Soy sauce: 1 teaspoon
5
Add chili pepper and coarsely chopped ginger (to taste) to the chicken broth for 5-7 minutes. Bring to a boil.
- Chicken broth: 1 l
- Chili pepper: to taste
- Ginger: to taste
6
Strain the broth. Add the fried chicken, mushrooms, and finely chopped lemon. Also, add garlic and coconut milk.
- Chicken fillet: 500 g
- Mushrooms: 200 g
- Lemon: 0.5 piece
- Garlic: 1 clove
- Coconut milk: 500 ml
7
If needed, salt, pepper, and add lemon juice and sesame.
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: to taste
- Sesame: to taste