Tom Kha Gai Chicken and Coconut Soup
with Vermicelli Noodles
This Thai bestseller couldn't be easier to make at home!
Cals 611 · Prot 55 · Carbs 47 · Fat 21
Global Eats
25 min
This Thai bestseller couldn't be easier to make at home!
Cals 611 · Prot 55 · Carbs 47 · Fat 21
Global Eats
Ingredients
Soup
Chicken breast
400 Grams
Ginger
30 Grams
Lemongrass
1 Piece
Fresh coriander
15 Grams
Large red chilli
1 Piece
Vegetable oil
1 Tbsp
Garlic paste
15 Grams
Lime leaves
3 Piece
Red curry paste
7*
30 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
400 ML
Rice vermicelli
10*
50 Grams
Sugar snap peas
100 Grams
Coconut milk
200 ML
Brown sugar
10 Grams
Tamari
9*
15 ML
Fish sauce
6*10*
10 ML
To serve
Lime
1 Piece
Allergens
*7 Crustaceans, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2554 / 611 |
| Fats (g) | 21.3 |
| of which saturated (g) | 12.1 |
| Carbohydrates (g) | 47 |
| of which sugars (g) | 12.1 |
| Fibers (g) | 8.4 |
| Proteins (g) | 54.5 |
| Salt (g) | 7.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Finely slice the ginger (skins on).
- Finely slice a 10 cm piece of the lemongrass.
- Bash the remaining lemongrass with the back of a knife.
- Separate the coriander stems and leaves.
- Finely slice the red chilli.
Tip! Chopping the lemongrass helps it release more of the aromatic oils.
2 Make broth
- Heat a large pot over a medium heat with a drizzle of oil.
- Once hot, add the garlic paste and red chilli (spicy!) (reserve some for garnish). Fry for 1 min.
- Add the ginger, both the chopped and the whole lemongrass, the lime leaves, red curry paste (spicy!) and coriander stems. Fry for 2 min further.
- Add the 0.5 stock cube and the measured water.
- Bring to a boil and simmer, covered, on a medium-low heat for 10 min.
Tip! Sensitive to spice? Go easy on the red chilli and red curry paste.
3 Prep
- Meanwhile, boil a kettle.
- Add the rice vermicelli to a pot or bowl and cover with boiling water.
- Stir once, then cover with a lid or cling film.
- Leave to soften for 4-5 min.
- Drain once tender and run under cold water to stop them from sticking together.
- Meanwhile, chop the chicken into bite-sized pieces.
- Trim and slice the sugar snap peas in half.
4 Discard aromatics
- Place a sieve over a bowl.
- Pour the broth through the sieve into the bowl.
- Discard the aromatics in the sieve.
- Return the pot to a medium-high heat with a drizzle of oil.
- Add the chicken.
- Fry for 3 min.
5 Simmer
- Add the coconut milk and the broth to the pot and cover.
- Simmer for 8-10 min or until the chicken is cooked through.
- Add the brown sugar, tamari, fish sauce and sugar snap peas.
- Simmer for 2 min further.
- Once cooked, remove the pot from the heat.
- Add the drained rice vermicelli.
6 Serve
- Meanwhile, slice the limes into wedges.
- Season the soup with a squeeze of lime.
- Serve the Tom Kha Gai Chicken and Coconut Soup with Vermicelli Noodles.
- Garnish with the lime wedges, reserved coriander leaves and red chilli.
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