Tom Kha Gai

Ingredients

Water 500 Glas

Coconut milk (Asia Green Garden (Aldi)) 800 Portion

2 400ml Dosen

Phu Quc fish sauce (Thanh Ha) 40 Portion

4 EL

Limetten (Lemon), frisch 2 Piece

The juice from it

Ginger fresh (Ingwer) 150 Piece

Galangal from the Asian market

Lemongrass, fresh 40 Tablespoon

2 bars

Rote Peppers, frisch 2 Whole

Dried porcini mushroom (Basis) 5 Portion

1 tsp mushroom powder (e.g. porcini mushroom powder)

Brown sugar (Südzucker) 5 Portion

1 TL

Shallots, fresh 60 tablespoon (diced)

1-2 shallots or red onions

Chicken breast 400 Portion

carrots 2 Whole (large)

Mushrooms fresh brown 150 Portion

Spring onions, fresh 4 Tablespoon

Koreander fresh (Koreander frisch) 10 Leaf

5-6 stems

Salt (Bad Ischler) 1 TL

to taste

Preparation

1. 1

   Put all the ingredients up to the chicken breast (without the chicken breast) into a large pan, then heat everything up and cook for about 15 minutes.

2. 2

   Clean the ingredients from the chicken breast onwards and cut into bite-sized pieces.

3. 3

   Remove the lemongrass and galangal from the stock, add the chicken breast and vegetables and cook for a further 15 mins.

4. 4

   Just before the end, mix in the spring onions and coriander, season to taste and you're done!