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Tom Kha Gai (Thai Coconut Soup)



Tom Kha Gai (Thai Coconut Soup)


  • 650 g chicken stock
  • 1 can coconut milk
  • 1/2 roasted shrimp paste, (belachan tablet)
  • 2 heaped tablespoons lemongrass, I use this from a tube
  • 4 garlic cloves, peeled
  • 1/2 onion, halved
  • 2 heaped teaspoons ginger, I use this from a jar
  • 1 tablespoon fish sauce
  • 2 chicken breasts, cut into thin strips
  • 150 g mushrooms, I use a mixed pack
  • 1/2 bunch coriander, roots and all, chopped (optional)
  • 2 heaped tablespoons sambal oelek, (chilli paste)

Recipe's preparation

  1. Place garlic, onion and ginger into bowl. Blitz 8 seconds speed 5. Scrape down sides.
  2. Add lemongrass, coconut milk, chilli paste, chicken stock, fish sauce and shrimp paste. Cook 15 minutes 100 degrees speed 1
  3. Add sliced chicken breast, mushrooms and 3/4 of the coriander (if using, keep some for garnish). Cook 15 minutes 100 degrees reverse speed 1.
  4. Ladle into a bowl and garnish with coriander, if using.

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Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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