Classic Tom Kha Kai with mushrooms
There's nothing better than a steaming bowl of Tom Kha Kai. This soup is such a classic dish, bursting with flavor. The creamy coconut broth forms the base, and we fill it with chicken and mushrooms. Lime, cilantro, red pepper, and crunchy cashews add the finishing touch!
Preparation
Cut the chicken breasts into thin slices. Tear or cut the mushroom mixture into thinner strips.
Heat the coconut milk, water, and Verstegen WSM Green Curry in a soup pot until boiling. Add the chicken breast and mushroom mixture and cook for about 5 minutes, or until the chicken is cooked through.
Meanwhile, toast the cashews in a skillet without oil or butter until golden brown and fragrant. Remove from the pan and chop coarsely.
Slice the red chili pepper into rings. Pluck the leaves from the cilantro sprigs. Grate the lime zest (don't grate the white part, as it's bitter). Cut the lime into wedges.
Divide the soup among bowls and garnish with red pepper, cilantro, lime zest, and cashews. Serve with lime wedges.
Variatietip
Serveer de Tom Kha Kai eventueel met wat jasmijnrijst.
Ingredients
- 600 g kipfilet
- 600 g paddenstoelen mix
- 600 ml kokosmelk
- 300 ml water
- 4 el World Spice Meal - Groene Curry
- 60 g cashewnoten
- 1 rode peper
- 5 takken koriander
- 1 limoen
Supplies
- Soup pot
