Ingredients
- 400 g Breast
- 200 g Oyster mushrooms
- 1 pc. Bulb onions
- 2 pcs. Tomatoes
- 3 pcs. Lemon grass
- 6 pcs Lime leaves
- 5 pieces. Chilli
- 6 glass Coconut Milk
- 1 PC. Galangal
- 4 tablespoon Lime juice
- 1 PC. Cilantro (coriander) bunch
- 1/2 tablespoon salt
Directions
Interesting, unusual and exotic Thai cuisine offers delicious mushroom soup with chicken and coconut milk. The ingredients are quite exotic for our Slavic cuisine, but what could be better than trying something new.
Steps
1 Done | We cut the Asian seasoning galangal into thin strips. Cut off the ends and peel of lemongrass. |
2 Done | 3 cups of coconut milk are poured into a saucepan and put on medium heat. Add lemongrass to the milk. |
3 Done | While the milk is being heated, we cut the chicken breasts into medium-sized cubes. Once the milk is hot, add the chicken cubes and 3 more cups of coconut milk to the coconut milk. We make sure that milk does not burn. Reduce the fire. |
4 Done | Cut chili peppers into rings and add to the soup in a saucepan. |
5 Done | Oyster mushrooms are washed and separate the mushrooms from each other. Add mushrooms to the soup, mix the soup, preferably one way, so that milk does not curdle. |
6 Done | Now peel and chop the onions into large rings and add to the soup. Following onions, chop the tomatoes coarsely. Tomatoes are added to the soup as soon as it boils. |
7 Done | Now add lime leaves with the soup (they can be torn, for a more intense taste). Salt the soup, mix and make sure that the soup does not boil, but is cooked over low heat. Remove the soup from the heat after 10 minutes. In the end, finely chop the cilantro and add to the soup. Add lime juice and salt to Tom Kha-Gai to taste. |
