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Tom Kha Ghai (Thai coconut soup)

Thai Tom Kha Ghai soup

Tom kha ghai (Thai coconut soup)

Thai coconut soup with chicken and mushrooms
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Soup
Cuisine: Thai
Keyword: chicken, mushrooms, Spicy
Servings: 3 people
Author: Bart van der Lee

Ingredients

  • 250 gr chicken thighs
  • 100 gram button mushrooms
  • 400 ml coconut milk
  • 160 ml coconut cream
  • 1 tsp red curry paste
  • 1 tsp coconut oil
  • 1 thumb ginger
  • 1 stalk lemongrass
  • 1 small shallot
  • 1 clove garlic
  • 2 red chilli
  • 2 tsp fish sauce
  • 1 lime juice
  • 2 Kaffir lime leaf
  • 10 gram fresh Coriander

Instructions

  • Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
  • Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
  • Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
  • Add the chicken thighs and mushrooms and simmer for another 15 minutes.
  • Season the soup with lime juice, salt and finish with the coriander leaves.
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Thai red beef curry with aubergine and basil

Thai red beef curry with aubergine and basil

Classic Thai beef curry with succulent aubergine and basil
Course: Main Course
Cuisine: Thai
Keyword: beef, curry, Thai
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

For the rice

  • 250 gram basmati rice

For the red curry paste

  • 4 pc fresh red chilli
  • 4 pc dried red chilli
  • 4 cloves garlic
  • 4 leaves kaffir lime
  • 1 pc lime or kaffir lime
  • 1 thumb ginger or galangal
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp shrimp paste or fish sauce

For the filling

  • 400 gram beef fillet
  • 1 pc aubergine

For the red curry sauce

  • 1 tbs coconut oil
  • 2 cloves garlic grated
  • 1 thumb ginger or galangal grated
  • 1 stalk lemongrass
  • 4 tsp red curry paste
  • 1 tsp coconut sugar
  • 2 tsp fish sauce
  • 2 leaves kafir lime
  • 400 ml coconut milk
  • 150 ml coconut cream
  • 1/2 pc lime juice
  • 1 pc red Chili chopped
  • 10 gram fresh basil Thai

Instructions

For the rice

  • Cook the rice in a rice cooker or pan

For the red curry paste

  • Peel the ginger, clean the garlic and peel the skin of the lime. Cut the ingredients small and add them together with the rest of the ingredients to the food processor. Process for 8-10 minutes till the paste if really nice and smooth

For the filling

  • Cut the beef and the aubergine in bite-sized pieces

For the red curry sauce

  • Grate the garlic and ginger and sweat them in a pan with a bit of coconut oil. Add the red curry paste and saute for 2-3 minutes till fragrant
  • Add the coconut milk, coconut cream and fish sauce and cook together for about 10 minutes till the coconut milk is reduced to a nice thick sauce
  • add the aubergine cubes and cook for 3 minutes
  • Season the beef cubes with salt and some coconut oil and sear in a really hot pan so the outside caramelises. The beef should stay pink inside so keep it short in the pan. Add the beef to the curry. Squeeze the lime and season with salt if necessary
  • Serve the curry in a bowl with chopped chilli and basil leaves and serve the rice on the side
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