Tom Kha Proong
spicy chickensoup

350 gr chickenbreast
150 gr chickenlivers
1/2 tsp salt
3 shallots
3 cm galangal / kha root, crushed
3 cm ginger, crushed
2 lemongrass, crushed
8 jeruk purut / kaffir lime leaves
1250 ml chickenstock (see recipe)
1 tsp black pepper
1 tbsp limejuice

Ingredients sauce:
3 red lomboks (large chilies)
3 cloves garlic
4 tbsp nam pla (fish sacue)
8 tbsp lime juice
2 tbsp palmsugar

Cut the meat into cubs and sprinkle it with the pepper and the salt. Cut the shallots into thin slices. Heat in a pan the stock and add the meat, the galangal, the ginger, the lemon gradd, the kaffir lime leaves and let it cook slowly for 20 minutes until the meat has cooked. Mix in the lime juice and let it simmer for 1 minute. Laddle the soup into bowls and serve the sauce seperatly. Add the sauce by taste.

Preperation/method sauce:
Pound or grind the lomboks, the garlic, the palmsugar and the nam pla into a smoot paste and mix in the limejuice.

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