Tom Kha Gai
You can find more recipes, inspiration and tips at:“The World of Speed Cooking”
Photo: Mathias Neubauer
27 min
Total Time
7 min
Cooking Time
20 min
Preperation Time
Ingredients
| 250 g | Chicken breast fillet |
| 2-3 shallots | |
| 4 garlic cloves | |
| 3 cm | Ginger |
| 4 | Mushrooms |
| 2 stems | Lemongrass |
| 1 | red chili pepper |
| 600 ml | Chicken broth |
| 400 ml | Coconut milk |
| 4 | Lime leaves |
| some | salt |
| 1 tbsp | raw cane sugar |
| 2 tablespoons each of lime juice and fish sauce | |
| 1 tbsp | red chili rings, for sprinkling |
| 2 tbsp | Coriander greens, for sprinkling |
Instructions
Step 1 of 3:
Rinse the chicken, pat dry, and halve lengthwise. Peel shallots, garlic, and ginger, clean mushrooms, and slice everything thinly. Wash and clean chili pepper and lemongrass, and slice into rings.
Step 2 of 3:
Add everything (except mushrooms) to the pressure cooker. Add broth, coconut milk, lime leaves, salt, and sugar. Close the pot, cook everything on level 3 (cooking indicator: 2nd ring) for approx. 5 minutes, then release steam and open.
Step 3 of 3:
Remove the chicken and slice crosswise into pieces. Add the mushrooms to the soup and simmer everything uncovered for another 2–3 minutes, then add the chicken back. Season everything with lime juice and fish sauce, divide the soup into bowls, sprinkle with chili rings and cilantro, and serve.
