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Ingredients
Tom Kha Gai (Thai Coconut Soup)
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- 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)
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easy
Preparation -
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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 garlic, onion and ginger into bowl. Blitz 8 seconds speed 5. Scrape down sides.
- Add lemongrass, coconut milk, chilli paste, chicken stock, fish sauce and shrimp paste. Cook 15 minutes 100 degrees speed 1
- 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.
- Ladle into a bowl and garnish with coriander, if using.
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Accessories you need
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Spatula TM5/TM6
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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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