Tom kha gai with rice noodles

Tom kha gai with rice noodles

Total: 40 min. | Active: 30 min.
lactose-free
Nutritional value / person: 763 kcal
, Fat: 39 g
, Carbohydrate: 69 g
, Protein: 34 g

A nutritious Thai classic served with rice noodles. Tom stands for soup, kha for galangal (which is related to ginger) and gai for chicken. This recipe here is thicker than the classic version. The soup is more of a creamy pasta sauce and the consistency is somewhere between a soup and a Thai curry. To make the sauce a little lighter, you can mix the regular coconut milk with low-fat coconut milk or simply use a little less coconut milk.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stock

3 sticks lemongrass
5 dl chicken bouillon
3 kaffir lime leaves (Thai-Kit), squeezed
60 g galangal, cut in slices of 5 mm
2 shallots, cut into pieces

Rice noodles

250 g rice noodles

Tom kha gai

1 tbsp palm sugar
8 dl coconut milk
100 g mushrooms, cut into slices
1 red chilli, halved, deseeded
80 g cherry tomatoes, cut in half
400 g chicken breasts, cut into approx. 2 cm pieces
2 tbsp lime juice
soy sauce, to taste

To serve

1 spring onion incl. green part, cut into rings
½ bunch coriander, finely chopped
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How it's done

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Stock

Remove the outermost leaves of the lemongrass, bruise the core and cut into pieces approx. 5 cm long. Bring the stock to the boil in a pan, add the lemongrass, kaffir lime leaves, galangal and shallots. Reduce the heat, simmer for approx. 5 mins. Remove the lemongrass, kaffir lime leaves and galangal with a slotted spoon.

Rice noodles

Cook the rice noodles according to the packet instructions, rinse with cold water, drain, cover and set aside.

Tom kha gai

Add the palm sugar and coconut milk to the stock, stir until the sugar has dissolved. Add the mushrooms, chilli, tomatoes and chicken, leave the soup to infuse at just below the boil for approx. 10 mins. Pour in the lime juice, season with soy sauce. Add the reserved rice noodles to the soup.

To serve

Pour the soup into bowls, garnish with the spring onion and coriander.

Good to know
Tip: Ginger can be used instead of galangal.

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