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Tom Saap Gai | Spicy Isan Chicken Soup with Toasted Rice Powder
(0)
35 min
Under an hour
Gurkerl Küche
Ein authentischer Klassiker aus der nordostthailändischen Isan-Region: Saftige Hühneroberkeulen gegart in einer herrlich aromatischen, klaren Kräuterbrühe mit frischem Zitronengras, Ingwer und Schalotten. Für das unvergleichliche Geschmackserlebnis sorgen frische Austernpilze, feine Chilischärfe, Limettensaft und das unverzichtbare Khao Khua – im Backrohr oder in der Pfanne goldbraun gerösteter und fein zerstoßener Jasminreis, der der Suppe ihr typisch nussiges Aroma und eine feine Bindung verleiht.
Preparation method
Preparation & Khao Khua
For the authentic rice powder (Khao Khua), toast the uncooked jasmine rice in a dry pan without fat over medium heat (or alternatively in a preheated oven at 180 °C top/bottom heat), stirring constantly, for about 6 to 8 minutes until evenly golden brown and fragrant. Then allow to cool briefly and grind into a coarse-to-fine powder using a mortar and pestle or a coffee grinder.
Pat the boneless chicken thighs dry and cut into bite-sized pieces, about 2–3 cm. Lightly bruise the lemongrass with the back of a knife to release the essential oils, and cut into about 4 cm long pieces. Peel the ginger and cut into thin slices. Peel and quarter the shallots.
Clean the oyster mushrooms and tear or cut into bite-sized strips. Wash the red chili pepper, deseed (according to desired heat level), and slice into thin rings. Wash the spring onions and slice into fine rings. Coarsely chop the fresh coriander. Squeeze the limes.
Chef's tip
Authentic Isan secret: The toasted rice powder (Khao Khua) slightly thickens the soup and gives it its distinctive smoky, nutty aroma. Toast the rice gently to prevent it from burning.
Lemongrass and ginger slices traditionally remain in the soup when served, but are not meant to be eaten. If you prefer, you can remove them with a slotted spoon before serving.
Ingredients
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