Ingredients
4 portion(s)
Broth
- 20 g olive oil
- 2 Red Chillis
- 2 clove garlic
- 3 cm Piece Giner, peeled
- 750 g chicken mince
- 6 shallots, roughly chopped
- 400ml Can Coconut Cream
- 400 g water
- 2 tbsp chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 Large Lime, juiced
- 3 Kaffir lime leaves, spines removed, shredded
- Coriander Sprigs, to serve to taste
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6
22min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place the chilli, garlic, ginger and chopped shallots into the TM bowl.
Chop all ingredients for 5 seconds on speed 7.
Scrape down the sides of the bowl and add the olive oil.
Saute for 2 minutes 100 deg speed 2.
Add the chicken mince and cook for 5 minutes 100 deg speed 2.
Add the rest of the ingredients except for the garnish.
Cook for 10 minutes at 100 deg speed 2.
Serve immediately and add garnish.
Accessories you need
-
Simmering basket
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Spatula TM5/TM6
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Tip
For a thicker broth, remove the MC and replace with the simmer basked during the cooking process.
If you prefer, serve with sprigs of parsley instead of corriander.
For less heat, reduce the quantity of chillis down to 1.
If you find the broth too sweet, omit the brown sugar.
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.
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