Recipe for making Thai soup with chicken broth, coconut milk, shrimp, mushrooms, lemon, chili, garlic and ginger. Tom KXA soup is a visiting card of Asian cuisine.
Ingredients: Garlic - 5 Cloves, Large chili peppers - 2 Pieces, Vegetable oil - 2 Tbsp. spoons, Lemon, zest - 1 Piece, A piece of ginger 3 cm - 1 Piece, Sugar - 1 Tbsp. spoon, Lemon juice - 2 Tbsp. spoons, Chicken broth - 400 Milliliters, Coconut milk - 400 Milliliters, Peeled shrimp - 450 Grams, Champignons - 200 Grams, 10% cream - 200 Grams.
The soup is prepared on the basis of chicken broth with mushrooms, lemon and shrimps. The dish has a pronounced sour-spicy taste.
Preparation: Heat vegetable oil in a frying pan. Add chopped garlic and fry for a few seconds. Set aside. Add the chili peppers, chopped into thin rings and fry. Remove frying pan from heat. In a blender or food processor, stir together the toasted garlic and chili until smooth. Grate the lemon zest on a fine grater and squeeze out the lemon juice. Grate the ginger on a fine grater. Add lemon zest, lemon juice, ginger, sugar and garlic-chili mixture to the skillet. Stir well and cook over low heat until the mixture is smooth. You will have a pasta base for the soup. In a saucepan, bring the chicken stock to a boil. Pour in the coconut milk and add the cooked paste. Stir, bring to a boil and cook for 2 minutes, stirring constantly. Add coarsely chopped mushrooms, shrimp and cream. Cook the soup for 2-3 minutes. Turn off the heat and let the soup stand for a few minutes.
Servings: 3
Difficulty: easy
