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Thai tom ka

In this classic Thai chicken soup the flavourful ingredients create a refreshing soup.

Servings 4 persons, Preparation time 5 minutes, Cooking time: 23 minutes

Ingredients

  • 25 g sliced fresh ginger
  • 1 stalk fresh lemongrass
  • 100 g sliced mushrooms
  • 150 g chicken breast or thighs
  • 1 tbsp juice of lime, or more to taste
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp Thai curry paste (spicy)
  • 2 tbsp fresh basil leaves, chopped
  • 2 tbsp fresh cilantro, chopped
  • 200 ml coconut milk
  • 800 ml chicken broth

Directions

  • Cut the lemon grass into 4 cm pieces. Cut the chicken in small pieces.
  • Place all the ingredients into the Soup maker with the chicken on top.
  • Close the lid and choose the Chunky soup program.
  • When the soup is ready, divide the soup over bowls and finish with fresh herb leaves.
  • Chef’s tip: The coconut milk balances the flavours in this soup nicely, but leaving it out also works well.
Thai tom ka

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