Thai Chicken Soup
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Tom Kha Gai, or Thai chicken soup, is mildly spicy and aromatic. Make tea with noodles or lighter, without noodles.
Ingredients for 4
300g chicken fillets 1 large carrot 1 bell pepper 1 handful of frozen peas 1 teaspoon of coconut milk 3 dl chicken stock (with 1 teaspoon of maize) 1 bunch of thai basil (normal thai basil can be used as a starter) 1 tbsp.1 tablespoon of ginger 1 clove of garlic 3 cloves of garlic 1 lime 1-3 chillies (to taste) 1 handful of noodles 1 tablespoon of cane sugar fish sauce or salt
Tip: For Thai chicken soup, you can take the citrus flavor from the lemongrass, but it is quite difficult to find citrus in the market.
Peel the carrot and cut into sticks. Cut the peppers into sticks. Finely chop the ginger and garlic. Fry the lime against the pan to release the juices better.
Heat the wok until hot and add 1 teaspoon of lime juice and the chickens. A quick stir fry to the surface.
Garlic, ginger, chilli and a splash of coconut milk go into the pan. Bring to the boil and add the carrots. Stir-fry for a couple of minutes.
Drop the coconut milk into the wok and add the rest of the ingredients (except the basil). Break the noodle into smaller pieces and add to the soup. Squeeze the lime juice into the soup (you can grate the zest if you like).
Once the noodles are cooked, the chicken soup is ready. Tear the basil leaves into the soup and serve.
