Hello Food Lovers,
this is my entry for the weekly Hive Top Chef Competition. The topic is CHILLI PEPPERS, so I decided to make a variation of the Tom Kha Gai Soup. I love to cook asian food and I am always looking for new recipes and ingredients.
1 CAN OF COCONUT MILK
0,25 L CHICKEN BROTH
GALANGAL PEELED IN SLICES
3 WHOLE CHILLI PEPPERS
3 SHOTS OF FISH SAUCE
250 G CHICKEN BREAST
150 g MUSHROOMS
SPRING LEEKS
1 LIMETTE
CORIANDER
PALM SUGAR
SOJA SAUCE
First we cut the spring onions and the mushrooms:
With a lightness we haD the exotic smelling coconut milk smoothly stirred.
My husband got to assist me by chopping up the ChilliPeppers. He even managed that well :) On this occasion, he haD directly tested the spiciness of the chillis and enjoyed ;)
Now it was time to prepare the soup. To combine the prepared ingredients is the part that is the most fun in the process of cooking.
First we heated the coconut milk in the pot and added the prepared chicken broth. It already smelled wonderful in the kitchen. Coconut milk is such a great ingredient! We spiced with the galangal, the chilli peppers the fish sauce and the palm sugar and let it cook for 10 minutes.
Step py step we added the mushrooms, the chicken breast and the spring leeks.
After we added the chicken breast,we led it cook only some minutes, to keep the chicken tender.
Now we tasted the soup with limejuice, soja sauce and cilantro.
this soup really is so easy to make and yet always has a stunning taste. We love the combination of the sweetness of the coconut milk, the acidity of the lime and the spiciness of the chillis.
I hope you liked my recipe and my preparation and that it has animated you to recreate it once!
If you also like to join the Hive Top Chef contest:
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