Soups

4.9 (14)
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Preparation time
10min
Total time
30min
Portion
4 portion(s)
Level
easy
  • TM 31
published: 2012/05/31
changed: 2017/07/30
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Ingredients

Soup

  • 1 chicken breast
  • 1 red chilli
  • 1 Stalk LemonGrass
  • 10 g fresh galangal
  • 10 g oil
  • 400 g coconut cream, (Tin)
  • 250 g water
  • 6 Kaffir lime leaves
  • 1 teaspoon raw sugar
  • 3 tablespoon fish sauce
  • 2 1/2 tablespoon lime juice
  • 1 tablespoon fresh coriander
  • 1 can bamboo shoots, fresh, (Optional and you only need a small handful)
  • 1 can champignons, (Can substitute for fresh mushrooms)
  • 8 mini Roma tomatoes, Halved
  • Spring Onion Garnish
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Recipe's preparation

    Soup
    1. Place the peeled Galangal, lemon grass (Cut in half) and Chilli into TM bowl and blitz on speed 9 for 10 seconds.
    2. Add oil and sauté for 2 minutes 100 degrees speed 1.
    3. Add water and coconut cream to the TM bowl. At the same time chop the chicken breast into small pieces and place into bottom layer of the Varoma. Add Varoma to the top of the TM bowl and cook for 10 minutes Varoma temp speed 3.
    4. Separate chicken and place into TM bowl, add fish sauce, sugar, the Kaffir Leaves (Slightly crumpled to help release flavour) Lime Juice, a handful of bamboo shoots (add the amount your liking) drained can of Champignons and mini tomatoes halved. Cook for 6 minutes 100 degrees on reverse + speed soft.
    5. Separate larger ingredients evenly into serving bowls and cover with broth. Garnish with chopped coriander and spring onions. (remove the lime leaves from the mix and discard.)

Tip

  • The galangal leaves the soup a little textured. If you would prefer a smoother soup I would add the larger ingredients to the bowl and strain the broth and serve it smooth.
  • Galangal is similar to Ginger in look and the way that you cook it but it has a different flavour base. It is more of a peppery flavour.
  • As with most Asian cooking there needs to be a balance in flavours so make sure you are tasting the broth, there might be a bit of adjusting needed with the lime / fish sauce / sugar balance.
  • The chill is optional and I sliced it and removed the seeds for the chilli I used. The heat was just right it had a bit of bite but didn’t linger.
  • You could add some red capsicum to the mix.
  • This was really enjoyable and came in at a fraction of the cost of a restaurant. At a rough estimate I was able to make the 4 serves for the price of one at the restaurant.
  • Serve with a nice Green Curry and you have yourself a Thai feast.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Appetizer Thai

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Tom Kha Gai (Chicken and Coconut Soup)
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