Tom kha kai

Ingredients

1 l

2 chicken fillets
4 dl coconut milk
6 dl chicken stock
15 g Bresc Lemongrass puree
5 g Bresc WOKchilli
10 lime leaves
5 g Bresc Garlic chopped
15 g Bresc Ginger Puree
1 onion, chopped
oil for gentle frying
fish sauce

Preparation method

Cut the chicken fillet into strips. Fry the onions softly without letting them brown, then add the chicken, lemongrass, ginger, lime leaves, pepper and garlic. Fry everything with onions. Add the chicken stock. Allow to boil and then add the coconut milk. Allow the soup to simmer for half an hour. Remove the lime leaves. Add the fish sauce to taste. Garnish the soup with spring onions rings, bean sprouts, coriander, red chilli and wild mushrooms.