Tom Kha soup with chicken in verrines

Tom Kha soup with chicken in verrines

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 35 minutes

  • Portions

    Servings: 20 verrines




  • Boil the chicken breasts for about 5 minutes.

  • Pour the Haiku tom kha soup in a pot. Add the boiled chicken breasts.

    Cover and cook for 15 minutes on low heat.

  • Chop the vegetables.

    Remove stems from the mushrooms before slicing.

    Dice the celery stalks.

    Slice or julienne the red pepper.

  • Heat up the sesame oil in a wok. When it is hot, add the vegetables and sauté on high heat while constantly stirring for 15 minutes.

  • Remove the chicken from the soup and cut in cubes.

  • In a small bowl, mix the galanga, lemon grass and kaffir leaves. Set aside.

Assembling the verrines or bowls:

  • Start by placing a small serving of sautéed vegetables at the bottom of the verrines, followed by a layer of chicken.

  • Fill the verrine with the Haiku Tom Kha soup.

  • Top with a sprinkle of the galanga, Haiku lemon grass and kaffir leaves mix.