Tom Kha Gai
Maggi

  • Total

    55

  • difficulty

    Intermediate

  • Cost

JA Fusion Tom Kha Gai

By Chef Brian Lumley

Tom Kha Gai, Thai Coconut soup is a rich delicious soup with an incredible depth of flavor that will impress everyone. Jamaica has always been known for being an amazing melting pot of cultures and traditions. This soup fuses generations of Thai secrets with our local Jamaican produce and rich MAGGI Coconut milk to truly create something you have never experienced before.

Not included in the recipe

Ingredients

Portions: 6

  • 3 Liters Water
  • 2 Pieces Each Chicken Leg and Thigh
  • 2 Stems Celery
  • 1 Medium Onion
  • 1/3 Head Garlic
  • 1 Bunch Thyme
  • 2 Mediums Carrots, Raw
  • 2 Cubes MAGGI® Chicken Cube
  • 2 Cups Shrimp, shells removed and reserved
  • 50 Grams MAGGI® Coconut Milk Powder, Mixed with 2 cups of mushroom stock
  • 2 Cups Mushrooms, Shiitake, Cooked, With Salt
  • Juice of 2 Limes/Lemon
  • 1 Medium Sweet Pepper
  • 2 Stalks Lemon Grass
  • 2 Tablespoons DLT Ginger
  • 3 Stems Escallion, whole
  • 1 Bunch Coriander (Cilantro) Leaves, Raw
  • 1 Small Red Onion
  • 1 Cup Mixed Vegetables
  • 3 Tablespoons Sauce, Fish, Ready-To-Serve
  • 1 Tablespoon Gochujang
  • 2 Tablespoons Red Curry Paste
  • 1 Packet MAGGI® 2-Minute Noodles (Masala)
  • 8 Ounces Mushrooms, Shiitake, Dried
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Instructions

  • 1.Place your Shitake Mushrooms in a pot with 3 cups water and 2 tablespoons Soy Sauce, bring to a boil for 10 minutes, turn off heat and let sit for an hour. Use the liquid to dilute your coconut milk powder later on in the recipe.
  • 2.Add chicken leg & thigh, onion, celery, garlic, thyme, carrots and MAGGI® Chicken Bouillon to make the stock. Let it boil for 30 minutes, adding shrimp shells for the last 10 minutes. Continuously skim the stock.
  • 3.Strain your stock and return to a medium high heat.
  • 4.Debone the Chicken Leg and Thigh from the strained stock and reserve.
  • 5.Add your MAGGI Coconut Milk mix to your chicken stock, then add your Ginger, Lemon Grass, Lime Leaf, Red Curry Paste, Gochujang and let simmer for 10 minutes.
  • 6.Put Shrimp in a strainer and poach your Shrimp in liquid for 2 minutes.
  • 7.Add the mushrooms and 2-minute noodles to the dish, making sure to save the taste maker.
  • 8.Adjust the flavor of your soup with the taste maker if necessary.
  • 9.After cooking, taste the dish and adjust seasoning if necessary. Garnish with fresh herbs or a drizzle of olive oil. Enjoy the dish while still hot!

Related Recipes

Carbohydrates 74.2 g
Energy 600.2 kcal
Fats 20.4 g
Fiber 14.8 g
Protein 39.4 g
Saturated Fats 9 g
Sodium 1422.3 mg

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

29 20.4g / 29%
47 74.1g / 47%
24 39.4g / 24%
30 600.1g / 30%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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