Vichyssoise
Tom kha kai
Thai chicken coconut soup
- 300 GRAM LEEKS, cleaned and chopped
- 300 GRAM POTATOES, peeled in cubes
- 2 DECILITER MILK
- 7 DECILITER CHICKEN STOCK
- GRATED NUTMEG
- 1/4 CUP CREAM
- 1/2 LITER COCONUT MILK
- 2 STALKS LEMON GRASS, chopped
- 250 GRAM CHICKEN FILLET, cut
- 4 KAFFIR LIME LEAVES
- JUICE OF 1 LEMON
- 1 TSP SAMBAL OELEK
- 2 TBSP FISH SAUCE
- GREEN CORIANDER, chopped
- 1 TSP SALT
Fry the leeks and the potato cubes for 5 minutes. Add the milk and the stock, bring to the boil and cook for 15 minutes. Puree the soup in a food processor or through a sieve. Allow the soup to cool down in the fridge for at least 3 hours. Add the cream and the nutmeg just before serving
Combine half of the coconut milk with the lemon grass, the chicken fillet, the kaffir lime leaves, the lemon juice, the sambal, the fish sauce and the salt and bring to the boll; simmer for 15 minutes. Add the rest of the coconut milk and heat. Just before serving, sprinkle the coriander on top.
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