Tom Kha Gai
More recipes, inspiration and Tipps can be found at: “The World of Quick Cooking”
Photo: Mathias Neubauer
27 min
Total Time
7 min
Cooking Time
20 min
Preperation Time
Ingredients
| 250 g | Hähnchenbrustfilet |
| 2-3 | Schalotten |
| 4 | Knoblauchzehen |
| 3 cm | Ingwer |
| 4 | Champignons |
| 2 Stängel | Zitronengras |
| 1 | rote Chilischote |
| 600 ml | Hühnerbrühe |
| 400 ml | Kokosmilch |
| 4 | Limettenblätter |
| etwas | Salz |
| 1 EL | Rohrzucker |
| je 2 EL | Limettensaft und Fischsauce |
| 1 EL | rote Chiliringe, zum Bestreuen |
| 2 EL | Koriandergün, zum Bestreuen |
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.
