Tom Kha Gai Soup
Ingredients:
- 330ml AYAM™ coconut milk
- 100ml AYAM ™ coconut cream
- 1 tablespoon of Nuoc Mam AYAM ™ Sauce
- 40g AYAM ™ shiitake mushrooms
- 400g chicken fillet
- 4 teaspoons of powdered galangal
- 2 stems of lemongrass
- 4 kaffir lemon leaves
- 1 teaspoon of lime juice
- 1 fresh red pepper, thinly sliced
- Finely sliced fresh cilantro
- 1 teaspoon of sugar
- Salt pepper
Preparation:
- Cut the chicken into small pieces
- Prepare the lemongrass: Crush the lemongrass stems with the blade of a knife and cut them in half.
- Finely cut the kaffir leaves.
- Prepare the shiitake mushrooms according to the package directions.
- In a pan with a little oil, add the chicken and cook for 3 minutes. Add the fresh red pepper, finely chopped, then the coconut milk, galangal powder, sugar, lemongrass, cilantro and kaffir lemon leaves. Salt and pepper. Bring to a boil and simmer, uncovered, until the chicken is cooked.
- Add the coconut cream and the shiitake mushrooms. Stir constantly until boiling again and remove from heat.
- Add the Nuoc Mam sauce and the lime juice.
- Remove lemongrass and kaffir leaves before serving.