Tom Kha Kung with Ginger
Soups • Korean
Description
You can serve it now, or just watch. I’ll say right away — the taste is specific. But I’ve already fed about six people — so far, everyone is alive!
Ingredients
- Chicken fillet 5 oz
- Chicken Broth 0 qt
- Rice 0 oz
- Shrimp 6 pieces
- Mild Chili Spice ½ piece
- Ginger ½ piece
- Coconut Milk 10 fl oz
- Pickled Chanterelles 5 pieces
- Onion 2 pieces
- Olive Oil to taste
- Salt 1 teaspoon
- Cilantro to taste
Step-by-Step Guide
Step 1
In a skillet, sauté the onion, champignon mushrooms, and chicken fillet in olive oil (until browned).
Step 2
Prepare the broth and, once ready, add what you sautéed earlier. Cook for 10 minutes.
Step 3
Add the shrimp and rice.
Step 4
After 5 minutes, add salt and grated ginger (coarsely) and finely chopped chili pepper.
Step 5
Finally, pour in the coconut milk and let it steep for 5 minutes.
Step 6
Serve the soup in bowls, sprinkle with chopped cilantro, and enjoy.
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