Tom Kha Kung with Ginger
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
You can serve it now, or just watch. I’ll say right away — the taste is specific. But I’ve already fed about six people — so far, everyone is alive!
Ingredients
- Chicken fillet - 5.3 oz
- Chicken Broth - 1 qt
- Rice - 1.8 oz
- Shrimp - 6 pieces
- Mild Chili Spice - ½ piece
- Ginger - ½ piece
- Coconut Milk - 10 fl oz
- Pickled Chanterelles - 5 pieces
- Onion - 2 pieces
- Olive Oil - to taste
- Salt - 1 teaspoon
- Cilantro - to taste
Step by Step guide
Step 1
In a skillet, sauté the onion, champignon mushrooms, and chicken fillet in olive oil (until browned).
Step 2
Prepare the broth and, once ready, add what you sautéed earlier. Cook for 10 minutes.
Step 3
Add the shrimp and rice.
Step 4
After 5 minutes, add salt and grated ginger (coarsely) and finely chopped chili pepper.
Step 5
Finally, pour in the coconut milk and let it steep for 5 minutes.
Step 6
Serve the soup in bowls, sprinkle with chopped cilantro, and enjoy.
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