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🍲 Thai Coconut Chicken Soup (Tom Kha Gai)

471 kcal · 30 min · 4 servings

Ingredients

• ginger, fresh 10 g
• garlic cloves 1 pc.
• chili mix 1 pc.
• mushrooms, white 300 g
• bell pepper, red 2 pcs.
• spring onions 1 bunch
• chicken breast fillets 400 g
• oil 2 tbsp
• coconut milk 400 ml
• chicken broth 600 ml
• salt pinch
• sugar pinch
• organic limes 1 pc.
• coriander, fresh 15 g

Instructions

1. 1. Peel the ginger and the garlic cloves.
2. 2. Halve the chili peppers and remove the seeds and inner membrane.
3. 3. Clean the mushrooms and cut them into quarters or halves, depending on their size.
4. 4. Wash the bell peppers, remove the core, and slice them into thin strips.
5. 5. Wash the spring onions, shake them dry, and slice the white and green parts separately into thin rings.
6. 6. Wash the chicken breast fillets, pat them dry, and slice them into thin strips.
7. 7. Place the ginger, garlic, and chili peppers into the mixing container.
8. 8. Chop the ingredients for 4 seconds on speed 8.
9. 9. Push the mixture down to the bottom of the container using a spatula.
10. 10. Add the oil and sauté the mixture for 3 minutes on the sauté setting.
11. 11. Pour in the coconut milk and the broth.
12. 12. Season the soup with salt and a pinch of sugar.
13. 13. Bring the soup to a boil and let it cook for 10 minutes on speed 1 at 100 degrees Celsius.
14. 14. Add the mushrooms, bell pepper strips, the white parts of the spring onions, and the chicken meat.
15. 15. Let everything cook for another 10 minutes on speed 1 at 100 degrees Celsius.
16. 16. Cut the lime into wedges.
17. 17. Wash the coriander, shake it dry, and pluck the leaves from the stems.
18. 18. Finally, adjust the seasoning of the finished soup with salt.
19. 19. Serve the soup garnished with coriander leaves, the green rings of the spring onions, and the lime wedges.

Nutrition per serving

• kcal: 471
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 15 g