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Tom kha gai with rice noodles
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 763
  • Fat about 39g
  • Carbohydrates about 69g
  • Protein about 34g
This is needed
This is needed for 4 people
Stock
  • 5 dl chicken bouillon
  • 3 sticks lemongrass
  • 60 g galangal, cut in slices of 5 mm
  • 2 shallot, cut into pieces
  • 3 kaffir lime leaves (Thai-Kit), squeezed
Rice noodles
  • 250 g rice noodles
Tom kha gai
  • 8 dl coconut milk
  • 1 tbsp palm sugar
  • 80 g cherry tomatoes, cut in half
  • 1 red chilli, halved, deseeded
  • 400 g chicken breasts, cut into approx. 2 cm pieces
  • soy sauce, to taste
  • 100 g mushrooms, cut into slices
  • 2 tbsp lime juice
To serve
  • 1 spring onion incl. green part, cut into rings
  • 0.5 bunch coriander, finely chopped
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And that's how it's done
And that's how it's done
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.