Tom kha kung with ginger
6 servings
40 minutes
Tom Kha Kung with ginger is a fragrant and rich soup inspired by traditional Asian cuisine. Its hallmark is the harmony of fresh seafood and spicy seasonings. Tender shrimp, juicy mushrooms, and chicken fillet combine in a rich coconut broth, creating a creamy texture. Ginger and chili pepper add warming heat, enhancing the depth of flavor. This soup not only warms but also invigorates, while cilantro brings fresh herbal notes. Tom Kha Kung is perfect for cozy home lunches or elegant dinners, pairing well with fragrant jasmine rice or crunchy vegetables. Historically, this soup embodies influences from Thai and Korean cuisines, creating a unique dish that impresses with its exoticism and balance of flavors.
1
In a frying pan, sauté onion, mushrooms, and chicken fillet in olive oil (until browned).
- Onion: 2 pieces
- Button mushrooms: 5 piece
- Chicken breast fillet: 150 g
- Olive oil: to taste
2
We make the broth and add what we fried earlier when ready. Cook for 10 minutes.
- Chicken broth: 1 l
3
We throw in shrimp and rice.
- Shrimp: 6 pieces
- Rice: 50 g
4
After 5 minutes, we add salt and throw in grated ginger on a coarse grater and chili pepper on a fine grater.
- Salt: 1 teaspoon
- Ginger: 0.5 piece
- Chili pepper: 0.5 piece
5
At the end, pour in the coconut milk and let it sit for 5 minutes.
- Coconut milk: 300 ml
6
We pour the soup into bowls, sprinkle with chopped cilantro, and serve.
- Cilantro: to taste
