Tom kha kai (Thai soup)

Nut free
Peanut free
Gluten free
Vegan
Sugar free
Asian
LunchSoup2-3 bowls15 minutes preparation
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This is what you need

Lemongrass1 stem
Ginger3 cm
Chili pepper1
Thai Red Curry Paste50 g
Garlic2 cloves
Onion1 medium
Coconut oil (deodorised)1 tbsp
Lime leaves4
Water600 ml
Bean sprouts100 g
Coconut milk 80%200 mlTamari2 tbsp
Fresh cilantrolittle hand

This is how you make it

  1. Crush the lemongrass stalks. Cut them in half lengthwise.
  2. Grate the ginger. Finely chop the chili peppers. Press the garlic. Chop the onion as finely as possible.
  3. Place the coconut oil in a stockpot, along with the onion, ginger, chili pepper and garlic. Bake for 2 minutes.
  4. Add the red curry paste and cook for a further 1 minute. Deglaze with the water.
  5. Add the coconut milk, lime leaves and lemongrass. Simmer gently for 10 minutes.
  6. Season with tamari. Taste and adjust to your own taste.
  7. Divide the soup among 3-4 bowls.
  8. Finish with bean sprouts and coriander.
  9. Do not eat the lime leaves.

Tip(s)

  • The lime leaves are wonderfully aromatic. Can't find lime leaves? Add a small splash of lime juice to the soup at last.