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Thom Ka Kai soup

Thom Ka Kai soup

500 ml chicken stock
400 ml coconut cream
5 cm ginger
4 lime leaves
1 stem lemongrass
red chili pepper
200 g shiitake
2,5 tbsp fish sauce
200 g chicken fillet
200 g pink prawns
coriander
1 tbsp sugar
3 spring onions
2 tbsp lime juice
3 garlic cloves
  1. Clean and finely chop the spring onions, red pepper, ginger, lemongrass and garlic.
  2. Slice the shiitake and cut the chicken fillet into strips.
  3. Place the spring onions, red pepper, ginger, lemongrass, garlic, shiitake, chicken and pink shrimps in the soup maker, add the stock and coconut milk and finally add the fish sauce and sugar.
  4. Select the ‘Chunky’ programme.
  5. Flavour the soup with fresh coriander and lime juice.

Enjoy!