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Foodxperience

Limes filled with tom kha kai soup

An amuse-bouche specially developed for the Holidays by our FoodXperience team.

Ingredients

Red chili
Chicken stock
Pak choi
Limes
1lCoconut milk
1prawn per person
50gtom ka curry paste
Lemongrass

Preparation

  1. Cut the tops off the limes and carefully hollow them out.
  2. Dry them in the oven at 80 degrees for an hour so they become a bit firmer.
  3. Mix the coconut milk with the curry paste and heat.
  4. Cut the prawns into pieces.
  5. Chop (to taste) red chili into small pieces.
  6. Bruise lemongrass (to taste).
  7. Cut pak choi (white part) into pieces.
  8. Sauté the prawns with chili, pak choi, and lemongrass in oil.
  9. Deglaze with a little chicken stock.
  10. Add the tom kha mixture and let everything warm through gently for a few minutes.
  11. Remove the lemongrass and spoon the soup with garnish into the limes.
  12. Garnish with some fresh coriander.