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Sauer-scharfes Tom Kha Gai

By Katharina Lindacher

Sour and spicy tom kha gai

Raise the curtain on a creamy treat straight from Thailand. The sour-spicy seasoning of our delicious Tom Yam base conjures up an authentic Asian feeling straight into your soup bowl.

But be careful: you won't get enough of this soup.


  • 525ml Tom Yam Basic
  • 500ml creamy coconut milk
  • 150g rice
  • 200ml water
  • 1 red onion
  • Ginger
  • 2 cloves of garlic
  • 3 Thai chili peppers
  • 2 kaffir lime leaves
  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • Salt to taste
  • Juice of one lime
  • 2 tbsp coconut oil
  • some salted peanuts for garnish

And so it goes:

  • Finely chop the ginger, garlic and Thai chili peppers. Sweat everything together in coconut oil and deglaze with our Tom Yam base. Add the kaffir lime leaves and coconut milk and bring everything to a gentle boil.
  • Now season the soup with soy and fish sauce, as well as salt and lime juice. If the soup is still too creamy for you, you can dilute it with a little water. At the same time, cook the rice with a piece of ginger. The soup is already ready. Pour the rice and bean sprouts into a bowl and pour in the broth. Garnish with salty peanuts, thinly sliced ​​red onions and lots of coriander.
  • If you like, add lightly cooked chicken, there are no limits to your taste.