Usuba
Tom Kha Kung with Cream and Ginger
Aromatic Thai soup with shrimp, chicken, and coconut milk. Spicy ginger and chili peppers add piquancy to the dish, while rice makes it hearty. Suitable for lunch or dinner.
- Total
- 40 min
- Standard serving
- 332.9 g
1
Ingredients
Total 12
Instructions
- 1
Step 1
In a skillet with olive oil, fry the chopped onions, sliced mushrooms and chicken fillet until golden brown.
- 2
Step 2
Bring the chicken broth to a boil and add the sautéed ingredients. Simmer for 10 minutes.
- 3
Step 3
Put the shrimp and rice into the boiling broth.
- 4
Step 4
After 5 minutes, salt the soup. Grate the ginger on a coarse grater, the chili pepper on a fine grater and add to the pot.
- 5
Step 5
Pour in the coconut milk and let the soup steep for 5 minutes over low heat.
- 6
Step 6
Pour the soup into bowls, sprinkle with fresh chopped cilantro, and serve hot.
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