Sastojci (4 porcije): 200 g pilećeg belog mesa (tanko sečenog), 400 ml punomasnog kokosovog mleka* (bez stabilizatora), 400 ml povrtnog bujona (bistre supe ) ili vode, 200 g pečuraka - šampinjoni ili bukovače (sečenih na listove), 1 stabljika limunske trave (blago zgnječena), 3 do 4 koluta galangala ili 2 cm svežeg đumbira, 3 lista kafir limete (ili rendana kora ½ limete kao zamena), 1 do 2 kašičice crvene kari paste (po ukusu), 1 kašika tamarind paste ili sok od 1 limete, 1 kašika soja sosa ili zamene za soja sos ili tamari sosa, 1 kašičica kokosovog šećera ili smeđeg šećera, 1 mala ljuta papričica (sitno seckana, opciono), 2 kašike soka od limete (dodaje se na kraju), za serviranje - list svežeg korijandera (sitno seckan).
Priprema:
1. U šerpi zagrej povrtni bujon sa limunskom travom, galangalom (ili djumbirom) i listovima kafir limete (ili rendane kore limete). Kuvaj na tihoj vatri (2) ili (3) 5 minuta da se oslobode arome.
2. Dodaj crveni kari pastu i dobro promešaj da se rastvori u tečnosti.
3. Sipaj kokosovo mleko, smanji vatru na (2) ili (1) i zagrevaj bez ključanja.
4. Dodaj pečurke i piletinu. Kuvaj oko 8 minuta, dok pečurke omekšaju, a piletina se skuva.
5. Dodaj soja sos (ili zamenu za soja sos ili tamari sos), tamarind (ili sok od limete), šećer i ljutu papričicu.
6. Na samom kraju umešaj sok od limete, skloni sa vatre i ostavi da odstoji 2 minuta.
7. Ukloni limunsku travu i listove kafir limete pre serviranja.
8. Pospi svežim korijanderom.
Napomena za kokosovo mleko
Ako pravite kokosovo mleko sa linka, za tom kha supu je najbolje da mleko bude gusto i kremasto, jer to daje bogat ukus i teksturu.
Saveti i zamene:
- Galangal daje autentičan ukus, ali đumbir je dobra i dostupna zamena.
- Ako želiš potpuno vegansku verziju, koristi isključivo povrtni bujon (bistru supu) i izostavi piletinu.
- Za bogatiju supu može se dodati malo kokosove pavlake (2 do 3 kašike).
Opis
Tajlandska kokos supa, poznata kao Tom Kha, jedna je od najprepoznatljivijih supa jugoistočne Azije. Karakteriše je kremasta baza od kokosovog mleka, osvežavajuća kiselost limete, aromatična nota galangala (ili đumbira kao zamene) i balans slanog, kiselog i blago ljutog ukusa. Supa je lagana, ali hranljiva, pogodna i kao predjelo i kao lagani obrok.
Zdravstvene napomene:
- Kokosovo mleko je bogato srednjelančanim masnim kiselinama koje doprinose sitosti i energiji.
- Pečurke daju vlakna i mikronutrijente.
- Limeta i začini stimulišu varenje i daju osvežavajući efekat bez teškog osećaja u stomaku.
Ingredients (4 servings): 200 g of chicken breasts (thinly sliced), 400 ml of full-fat coconut milk (without stabilizers), 400 ml of vegetable broth (clear soup) or water, 200 g of mushrooms - champignons or oyster mushrooms (cut into leaves), 1 stalk of lemongrass (slightly crushed), 3 to 4 rings of galangal or 2 cm of fresh ginger, 3 kaffir lime leaves (or grated rind of ½ lime as a substitute), 1 to 2 teaspoons red curry paste (to taste), 1 tablespoon tamarind paste or juice of 1 lime, 1 tablespoon soy sauce or substitute for soy sauce or tamari sauce, 1 teaspoon coconut sugar or brown sugar, 1 small hot pepper (finely chopped, optional), 2 tablespoons lime juice (add at the end), for serving - a leaf of fresh coriander (finely chopped).
Preparation:
1. Heat vegetable broth with lemongrass, galangal (or ginger) and kaffir lime leaves (or grated lime peel) in a pot. Cook on low heat (2) or (3) for 5 minutes to release the aroma.
2. Add the red curry paste and stir well to dissolve it in the liquid.
3. Pour coconut milk, reduce the heat to (2) or (1) and heat without boiling.
4. Add mushrooms and chicken. Cook for about 8 minutes, until the mushrooms soften and the chicken is cooked.
5. Add soy sauce (or substitute for soy sauce or tamari sauce), tamarind (or lime juice), sugar and hot pepper.
6. At the very end, stir in lime juice, remove from heat and let stand for 2 minutes.
7. Remove lemongrass and kaffir lime leaves before serving.
8. Sprinkle with fresh coriander.
Note about coconut milk
If you are making coconut milk from link, it is best for the tom kha soup to be thick and creamy, as this gives it a rich taste and texture.
Tips and substitutes:
- Galangal gives an authentic taste, but ginger is a good and available substitute.
- If you want a completely vegan version, use only vegetable broth (clear soup) and omit the chicken.
- For a richer soup, you can add a little coconut cream (2 to 3 spoons).
Description
Thai coconut soup, known as Tom Kha, is one of the most recognizable soups in Southeast Asia. It is characterized by a creamy coconut milk base, refreshing lime acidity, an aromatic note of galangal (or ginger as a substitute) and a balance of salty, sour and slightly spicy taste. The soup is light but nutritious, suitable both as an appetizer and as a light meal.
Health notes:
- Coconut milk is rich in medium-chain fatty acids that contribute to satiety and energy.
- Mushrooms provide fiber and micronutrients.
- Lime and spices stimulate digestion and give a refreshing effect without a heavy feeling in the stomach.
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