Tom Kha coconut soup with vegetables
Deliciously mild food for the soul
35 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für Personen
2 stalks lemongrass
1 chili pepper
5 cm ginger
1 garlic clove
1 tbsp vegetable oil
6 kaffir lime leaves
2 tsp brown sugar
8 tbsp Thai fish sauce
400 ml vegetable stock
200 ml coconut milk
1 lime
salt
pepper
0.5 red bell pepper
50 g sugar snap peas
100 g mushrooms
4 stalks coriander
Zubereitung
- Remove the woody outer leaves from the lemongrass stalks, cut the stalks in half lengthwise and pound with the back of a knife to remove any fibers.
- Roughly chop the chili pepper with the seeds.
- Roughly chop the ginger with the peel.
- Peel and roughly chop the garlic.
- Heat the vegetable oil in a medium saucepan.
- Sauté the lemongrass stalks, chilli pepper, ginger and garlic with the kaffir lime leaves and sugar in the heated vegetable oil.
- Heat the seasoning ingredients while stirring and deglaze with the fish sauce.
- Add the vegetable stock and coconut milk to the soup base and simmer for approx. 20 minutes.
- Grate the green part of the lime zest.
- Cut the lime in half and squeeze.
- Cut the stalk out of the bell pepper, remove all the seeds and white membranes and dice the bell pepper into tablespoon-sized pieces.
- Cut the sugar snaps crosswise into 3 pieces.
- Halve or quarter the cleaned mushrooms, depending on their size.
- Roughly chop the coriander.
- Pour the soup through a sieve.
- Season the soup to taste with lime zest, lime juice, salt and pepper.
- Simmer the diced peppers, sugar snap peas and sliced mushrooms in the soup for approx. 5 minutes until al dente.
- Sprinkle the chopped coriander over the soup.
UNser TIPP
Carrots or cherry tomatoes also go well in the soup. Chili oil can be used instead of fresh chilies, but is only added to the soup at the very end.
