TOM KHA GAI
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
20 g |
sesame oil |
| 15 g |
tomato paste |
| 15 g | red curry paste |
| 200 g | coconut milk |
| 50 ml |
milk |
| 150 g | can of corn |
| 100 ml |
chicken stock |
| salt and pepper |
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 the 0.5 L Kisag whipper through an Kisag funnel & sieve. Insert a Kisag charger and shake vigorously 16 to 20 times.
Serve directly, warm – the soup tastes pleasantly light due to the high whipping volume!
PREPARATION
Dieses Rezept können Sie mit folgenden Produkten umsetzen:
