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Thai chicken soup Tom Kha Kai
Ingredients
- 400 g Ardo China mix
- 200 g Ardo Sugar snaps
- 100 g Ardo Spring onion
- 100 g Ardo Thai spice mix
- 200 g chicken fillet
- 1 l coconut milk
- 1 l chicken stock
- fish sauce
- 1 lime
- 50 ml vegetable oil
- A few sprigs of fresh coriander
Allergens
Preparation
- Cut the chicken into thin strips and fry them with the Thai herb mix in the vegetable oil.
- Moisten with the stock and coconut milk and bring to the boil.
- Add the sugar snaps and China mix to the soup and return to the boil. Season with lime and a few drops of fish sauce.
- Top with the spring onions and coriander.
Ardo products used in this recipe