Tom Kha Gai

Tom Kha Gai

  • 20 g sesame oil
  • 15 g tomato paste
  • 15 g red curry paste
  • 200 g coconut milk
  • 150 g can of corn
  • 50 ml milk
  • 1 × Salt and pepper from the mill
  • 100 ml chicken stock


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.


Then strain directly into a 0.5 L iSi Whip through an iSi Funnel & Sieve. Screw on an iSi Professional Charger and <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-bodytext"><p>With each shake, the consistency of the mass becomes a little firmer. Therefore, the whip should not be shaken again&nbsp;as soon as the foam has reached the desired strength - in this way&nbsp;you always achieve optimal results and avoid a residual amount in the whip!</p></div>">shake 16 times.


Serve directly, warm – the soup tastes pleasantly light due to the high whipping volume!

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