Thai Tom-Ka-Soup

galerie: zwischen den proben von turandot
koordinaten: 52.518802, 13.301036

Ingredients
for 8 Persons

500g Jahressuppe
600g filets of chicken
800ml coconut milk
1200ml water
4 stalks of lemongrass
8-10 kaffir-lemon leaves
50g galangal or ginger
1 can of bamboo, pieces or slices
3-4 thai aubergines
3 shallots
bunch of spring onions
2-3 chilis
bunch of coriander
1-2 lemons
light soy sauce
fish sauce (asian shop)

1. Cut chicken meat into 3cm pieces, clean lemongrass, squash it with a pestle and cut it into 5cm pieces. Peel galangal and cut it into fine slices. Rinse lemon leaves and soak them in cold water. Cut chilis in half and chop shallots. Cut bamboo and aubergines into pieces.

2. Rinse spring onions and cut them into 3cm bias-cut pieces. Rinse the coriander root and keep the leaves for later on. (to bestraw the soup)

3. Heat coconut milk in a pan and add water. Boil on medium heat, continuously stirring. Add all ingredients except for the meat and simmer about 3min. (uncovered)

4. Now add the chicken meat and continue to simmer for 5min.

5. Before serving drop some lemon juice in the bowls, fill in the soup and bestraw with coriander leaves (optionally).

Enjoy your meal!

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