Tom Kha Gai tasty chicken soup from Thailand. They make it with a whole chicken and with galangal. This recipe is an easy variation, with ginger and chicken fillet. The recipe is suitable for 4 people.
200 g cooked rice
3 chicken fillets in cubes
100 g fresh, grated ginger
2 cloves finely chopped garlic
1 teaspoon lemongrass from glass
5 dl chicken power (possibly water and stock)
1 box of coconut milk
1 box of coconut cream
2 ss fishsauce
juice and grated peel of 1 lime
1/2 teaspoon dried chili flakes
2 tablespoons fresh, finely chopped coriander
1 finstrimlet paprika
2 finely shredded spring onions
Boil the rice according to the instructions on the package.
Fry the chicken fillet in a little butter. Add the rest of the ingredients, except spring onions, peppers and rice.
Let it cook for 15 minutes. Season with salt and pepper. Add spring onion and paprika and let it cook for a few minutes.
Serve with boiled rice and a little coriander for garnish.