How to cook Tom Kha Kai
Products
Chicken fillet - 450 grams
Chicken broth - 600 milliliters
Coconut milk - 400 milliliters
Fresh mushrooms - 200 grams
Tomatoes - 3 medium
Shallots - 3 heads
Garlic - 20 grams
Corn mini - 200 grams
Hot Thai poultry pepper - 2 medium
Cilantro - 1 bunch
Lime juice - 20 ml
Lemongrass - 3 stems
Kaffir lime leaves - 3 medium
Fish sauce -20 ml
Galankal - 1 large
Palm sugar - 10 grams
Salt to taste
How to make tom kha kai soup
1. Put chicken bouillon on low fire.
2. Lemongrass, onion, lime leaves, 1/2 bunch of cilantro, wash and place in broth.
3. Peel the garlic and galangal and add to the chicken broth.
4. Cut hot pepper into several pieces lengthwise and, keeping the seeds, put in the broth.
5. Add palm sugar to the broth. After boiling, cook the soup over low heat for 1/4 hour.
6. Pass the broth through a colander, remove all cooked foods.
7. Chop the poultry fillet into small pieces and put in the soup.
8. Cut mushrooms and corn into large pieces and put in broth.
9. Add 400 milliliters of coconut milk, 20 milliliters of fish sauce to the soup and cook for 20 minutes.
10. Chop the tomatoes and add to the broth.
11. Chop and add the remaining 1/2 bunch of coriander and 20 ml of lime juice to the soup. Boil.
Fusofacts
- Calorie content mini corn - 114 kcal / 100 grams.- Mini corn is eaten whollyincluding the cob.
- Mini corn can be used for meals raw.
- Average cost mini-corn in Moscow from 100 rubles / 100 grams (data as of November 2016).
- Small corn cobs are high in vitamins A, B, E, as well as fiber and protein. They are rich in phosphorus, magnesium, potassium, zinc and iron.
- Boiled "baby corn" is combined with pasta, stew is widely used in asian cuisine.
Fresh cobs of mini corn are kept up to 10 days at a temperature of +3 ... + 7 degrees.