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 as soon as the foam has reached the desired strength - in this way 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!
This recipe is suitable for the following products
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