Tom Kha Kai Thai Chicken Soup with Coconut Milk
Chicken provides complete protein, while coconut milk gives the soup a rich texture and energy. Lime brightens the flavor, and the dry Tom Yum blend adds its characteristic spicy aroma.
Bring water (1000 g) to a boil with the chicken soup set (270 g), skim the foam, and simmer gently for 30 minutes.
Add the dry Tom Yum soup seasoning (40 g) and simmer for another 15 minutes. Strain the stock, measure about 800 ml, and return it to the pot.
Slice the champignon mushrooms (120 g) and onion (150 g), add them to the stock, and simmer for 4 minutes.
Slice the chicken breast (fillet) (300 g) about 5 mm thick and add it to the soup. Simmer for about 5 minutes, until the chicken reaches 74 °C internally.
Add fish sauce (30 g), stevia (10 g) instead of sugar, salt (to taste), and cilantro stems (20 g). Pour in unsweetened coconut milk (400 g) and lime juice (30 g). Warm gently without letting bubbles form, then adjust the salt and sweetness with stevia.
Serve with chopped cilantro; add cayenne pepper (optional) at the table.
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