Tom Kha Gai – coconut soup with chicken in the KIC-180 multicooker. A classic Thai soup. Made with ingredients from Asian shops.
Menu:
QUICK - 10 min. (no time setting possible, switch off using the OFF button after the cooking time specified here)
Slow cook 5-6 minutes
Ingredients:
For the basic recipe:
1 can of coconut milk
200 gr. organic chicken
8-12 cocktail tomatoes
approx. cm galangal
1 stalk of lemongrass
4 kaffir lime leaves
4 tbsp fish sauce
4 tbsp light soy sauce
1/2 lemon
Salt
1 pinch of sugar
1 bunch of coriander with root
1/2 liter of water
Variations possible according to taste. Here:
200 g beans
4 Thai eggplants
2 bunches of pak choi
Most of the ingredients can be bought fresh at Asian stores.
Preparation:
Chop the chicken fillet into small pieces and marinate in 4 tablespoons of fish sauce. Select QUICK on the program. Pour the thick, runny top portion of the coconut milk into the pot and boil for 3 minutes. Meanwhile, chop the bottom portion with the coriander roots and add it to the pot. Bring to a boil for about 1 minute. Add the half liter of water and the 4 tablespoons of light soy sauce. Bring to a boil. Then add the chicken, the chopped galangal, lemongrass (flatten and knot it), and the kaffir lime leaves. Bring everything to a boil briefly, then select SLOW COOK on the menu. Add the remaining ingredients and season with salt, sugar, and lemon juice. Let stand for another 5-6 minutes, then serve warm. If you like, you can also add chili peppers and coriander.
Bon appetit!
