Tom Kha Gai Soup with Rice Noodles and Vegetables

Ingredients

• 2 stalks lemongrass
• 20 g galangal
• 20 g Ginger
• 4 kaffir lime leaves
• 500 ml chicken broth
• 1 Red Onion
• 0.5 red bell pepper
• 1 small zucchini (200 g)
• 100 g small mushrooms
• 50 g spinach
• 1 handful cilantro (5 g)
• 350 g Chicken breast fillet
• 3 tbsp peanut oil
• 1 tbsp red curry paste
• 400 ml coconut milk
• 150 g wide rice noodles
• Salt
• Pepper
• 1 tbsp lime juice
• a pinch of coconut sugar
• 1 tbsp soy sauce

Instructions

1. 1.

   Clean and wash the lemongrass, split it lengthwise; peel the galangal and ginger, slice both into rounds. Combine everything with the kaffir lime leaves and chicken broth in a pot, bring to a boil, then simmer gently for about 10 minutes.

2. 2.

   Meanwhile, peel and halve the onion, cut into strips. Halve the bell pepper, remove seeds, wash, and dice it. Wash and halve the zucchini lengthwise, slice it. Clean the mushrooms and quarter them. Wash the spinach and let it drain. Rinse the cilantro, pat dry, strip leaves from stems, and chop. Trim the chicken meat, pat dry, and cube it.

3. 3.

   Heat 2 tbsp oil in a pot over medium heat. Sauté the chicken cubes for 3 minutes. Stir in the curry paste, cook for 2 more minutes, then deglaze with coconut milk. Pour the broth mixture through a sieve into the pot and let everything simmer gently for 5 minutes.

4. 4.

   Meanwhile, cook the rice noodles according to package instructions in plenty of boiling salted water until al dente, about 5 minutes. Drain and set aside.

5. 5.

   Heat the remaining oil in a skillet. Sauté the onion and bell pepper for 3–4 minutes over medium heat. Add zucchini and mushrooms, stir-fry for another 3–4 minutes. Finally fold in the spinach, letting it wilt, then season with salt and pepper.

6. 6.

   Season the soup with lime juice, a pinch of coconut sugar, and soy sauce. Divide the cooked noodles into four bowls, pour hot soup over them, top with the vegetable mixture, and sprinkle generously with cilantro.