Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.

Today, chef William Ledeuil, author of the book "Bouillons" published by La Martinière, invites you to make a Tom Kha Kai of vegetables.

Ingredients (for about 80 cl):

  • 50 cl of vegetable broth

  • 2 stems of lemongrass

  • 5 lime leaves

  • 1 krachai root

  • 1/4 green bird's eye pepper

  • 40 cl of coconut milk

  • 10g grated horseradish or wasabi

  • 3 sprigs of Thai basil

Production :

1. Bring the vegetable broth to a boil.

Meanwhile, finely chop the lemongrass and lime leaves.

Peel and slice the krachai.

Seed the bird's eye pepper.

Add all these ingredients to the broth and let infuse for 10 minutes over low heat.

Add the coconut milk and horseradish, bring to a boil, reduce heat to low and cook for 10 minutes.

2. Mix and pass the Tom Kha Kai in fine Chinese or in cheesecloth, pressing well to extract all the flavors.

3. Thin and add the Thai basil.

Cover with cling film and let the Tom Kha Kai steep for another 10 minutes.

Filter again.

Let cool before storing in the fridge until use.