This Tom Kha Ghai (Thai coconut soup) is simple, fast, and bursting with flavors. Great as a weekday soup or part of an exotic weekend menu.
Servings: 3 people
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.
