Tom kha gai with chicken
A warming Thai soup with tender chicken in a creamy coconut broth. Kikkoman Soy Sauce adds rich umami and blends beautifully with the spices for a perfectly balanced flavour.
Ingredients
Preparation
Step 1
1 stick lemongrass – 1 small piece of ginger – 1 small unwaxed lime – 1 small red chilli – 400 g chicken breast fillet
Cut the lemongrass into pieces. Peel and finely grate or chop the ginger. Grate the lime zest and squeeze out the juice. Slice the chilli into rings. Dice the chicken into small cubes.
Step 2
600 ml chicken stock – 75 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml coconut milk – 1 tbsp brown sugar (or Kikkoman Mirin-Style Sweet Cooking Seasoning)
Bring the chicken stock to the boil with the Kikkoman Soy Sauce. Add the lemongrass, ginger, a little lime zest and juice, chilli, coconut milk and sugar. Heat through.
Step 3
200 g small mushrooms – A few coriander leaves – 80 g bean sprouts – Kikkoman Toasted Sesame Oil
Halve or quarter the mushrooms, add with the chicken to the stock, bring to the boil again and simmer for about 10 minutes. Divide the soup into bowls, garnish with the coriander and bean sprouts (if you like, fry the bean sprouts briefly), drizzle with the sesame oil and serve.
Tip:
Steamed jasmine rice makes the perfect accompaniment. If you like, you can prepare a seasoning paste by pounding lemongrass, shallots, kaffir lime leaves, chilli and galangal in a mortar, then bring it to the boil with the stock. For a vegetarian version, replace the chicken with tofu and use vegetable stock instead of chicken stock.
Recipe-ID: 1505
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
1 stick lemongrass – 1 small piece of ginger – 1 small unwaxed lime – 1 small red chilli – 400 g chicken breast fillet
Cut the lemongrass into pieces. Peel and finely grate or chop the ginger. Grate the lime zest and squeeze out the juice. Slice the chilli into rings. Dice the chicken into small cubes.
600 ml chicken stock – 75 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml coconut milk – 1 tbsp brown sugar (or Kikkoman Mirin-Style Sweet Cooking Seasoning)
Bring the chicken stock to the boil with the Kikkoman Soy Sauce. Add the lemongrass, ginger, a little lime zest and juice, chilli, coconut milk and sugar. Heat through.
200 g small mushrooms – A few coriander leaves – 80 g bean sprouts – Kikkoman Toasted Sesame Oil
Halve or quarter the mushrooms, add with the chicken to the stock, bring to the boil again and simmer for about 10 minutes. Divide the soup into bowls, garnish with the coriander and bean sprouts (if you like, fry the bean sprouts briefly), drizzle with the sesame oil and serve.
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