Coconut soup with chicken
4 servings
35 minutes
Coconut chicken soup is a gem of Thai cuisine that combines the tenderness of chicken meat with the spicy and refreshing aroma of lime, lemon grass, and ginger. Known as Tom Kha Gai, this soup has its roots in deep Thai traditions and is famous for its rich, creamy flavor thanks to coconut milk. The spicy notes of chili pepper add zest to it, while the freshness of cilantro and green onions creates a perfect balance of flavors. Tom Kha Gai not only has a delightful taste but also a warming effect, making it ideal for cozy evenings. It is often served with rice that absorbs the rich aromas of the soup, making the meal even more satisfying.
1
In chicken broth, we cook the chicken with chili, lemon sorghum, lime leaf, and ginger. Bring it close to a boil, reduce the heat, cover, and simmer for 20-25 minutes.
- Chicken breast fillet: 200 g
- Chili pepper: 1 piece
- Lemongrass: 1 piece
- Kaffir lime leaves: 1 piece
- Ginger: 1 piece
- Chicken broth: 1.2 l
2
Remove the chicken, strain the broth. Cut the cooled chicken into small thin pieces.
- Chicken breast fillet: 200 g
3
Bring the broth to a boil again, add coconut milk, green onions, chicken, and continue to cook for 10 minutes until the soup is heated.
- Chicken broth: 1.2 l
- Coconut milk: 120 ml
- Spring onion: 1 bunch
- Chicken breast fillet: 200 g
4
Season to taste with salt, pepper, and chili puree. Pour the soup into warmed plates, adding a few coriander leaves to each.
- Chili pepper: 1 piece
- Cilantro (coriander leaves): 10 pieces
