Tom Kha Gai
easy
·under 30 minutes
Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Ingredients
1 pcs.
Salt and pepper from the mill
50 ml
milk
150 g
can of corn
200 g
coconut milk
100 ml
chicken stock
15 g
tomato paste
15 g
red curry paste
20 g
sesame oil
Steps to cook
1.
Bring all the ingredients to the boil together in a saucepan and simmer on a low heat for 3 minutes. Puree with an immersion blender or in a standing blender and season to taste.
2.
Then strain directly into a 0.5 L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake 16 times.
3.
Serve directly, warm – the soup tastes pleasantly light due to the high whipping volume!
Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper