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Tom Kha Gai

Tom Kha Gai

Thai coconut milk soup with chicken, mushrooms, ginger and curry paste.

530 kcal 46g protein 48g carbs 16g fat
approx. 30 min
1

Ingredients

  • 170 g Chicken fillet
  • 0.7 dl Rice (56g)
  • 1 pcs Shallot (70g)
  • 2 pcs Mushroom, raw (40g)
  • 1 small piece Ginger root (5g)
  • 0.5 tbsp Curry paste (9g)
  • 1.25 dl Coconut milk, light (125g)
  • 0.5 cube Maggi chicken stock (5g)

Method

  1. Thinly slice the shallot and ginger and sauté in a pot.
  2. Then stir in the curry paste and let it cook briefly before stirring in the coconut milk and stock - let it simmer for about 10 minutes.
  3. Add the chopped chicken - let it cook for a few minutes before finally adding the mushrooms and sugar snap peas.
  4. Season with salt and squeeze in the juice of a lime.
  5. Top with fresh basil leaves and serve with rice.