Asian cuisine always attracted me with its aromas and unusual taste. Especially I liked coconut milk and lemon grass. I’ll eat any dish that includes these two ingredients. Today we have a soup for lunch. Of course, ideally the curry paste for this soup would have to be cooked by myself… Maybe someday.
Tom Kha soup with coconut milk
100 g paste Tom Kha Curry Paste
500 ml chicken broth
200 ml of coconut cream or milk
300 g chicken thighs boneless
200 g champignons
3 stems of lemon grass
4 fresh lime leaves
2 cm root galangal
cilantro and green onions for filing
Boil broth, add curry paste and mix well.
Chicken meat cut into pieces 3-4 cm. Clean champignons (do not wash!) And cut into quarters. Cut onions into feathers (first along two halves, so that the knife passes through both ends, and then again along the cut). The thick end of lemon grass is broken with a knife handle, then finely chop the soft part. Lime limes wash, fold in half and cut the longitudinal vein, then cut into very thin strips across the leaf. Galangal peel and rub on a fine grater.
In broth with curry paste add chicken, mushrooms and onions. Bring to a boil and pour in coconut cream or milk. Stir, close the lid and cook for 10 minutes.
Then remove the lid and add all the remaining ingredients. Boil and cook for another 5 minutes.