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Step-by-step tom yam kai (thai chicken soup)
Thai chicken soup with chicken, mushrooms, spring onion, pepper and herbs.
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Ingredients
Directions
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Cut the pepper into pieces. Peel and finely chop the ginger. In a mortar, mash the pepper, garlic and ginger with salt to puree.
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Heat the oil in a soup pan and fry the chicken in brown for about 10 minutes. Add the puree to the chicken and cook for 1 min.
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Add the water and bring to the boil.
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Clean the lime and grate the green skin off. Squeeze out the lime. Crush the lemongrass with a large knife or use a pan.
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Add the lemongrass, along with the lime zest, the lime juice and the lime leaves to the soup.
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Clean the mushrooms with kitchen paper. Break the stalks of the champigons and add the stalks to the soup.
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Let the soup draw for 1 hour on low heat.
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Sieve the soup. Take the chicken out and let it cool slightly. Remove the meat from the chicken with two forks and put the meat back into the soup.
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Cut the hats of the chestnut mushrooms into slices. Heat the oil in a pan and fry the mushrooms for 5 minutes. Add them to the soup.
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Squeeze out the lime. Season the soup with the fish sauce and the lime juice.
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Cut the spring onion diagonally into thin rings and the coriander coarsely. Spoon the soup into bowls and sprinkle with the spring onions and coriander.
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Nutrition
340Calories
Sodium41% DV990mg
Fat34% DV22g
Protein62% DV31g
Carbs1% DV4g
Fiber16% DV4g
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