Tom kha gai soup

To make the soufflé we first put the tom kha gai soup on. After making the soup, let it cool down before you continue making the soufflé. You can prepare the soup a day in advance.

  • 500 g broth
  • 300 g coconut milk
  • ½ shallot
  • 15 g lemongrass
  • 10 g galangal root
  • 3 g kefir leaf
  • 1 garlic clove
  • 7 g green curry paste
  • 7 g lime juice
  • 3 g fish sauce
  • 3 g fresh coriander

Bring the broth to a boil. Finely chop the galangal root and the lemongrass and add them together with the garlic and the curry paste. Then add the lime juice, coconut milk, coriander and fish sauce. Bring the soup to a boil. Leave the soup to infuse over a low heat for approx. 35 minutes. Next, sieve the soup. 

Stuffing of shrimps

  • 100 g shrimps
  • 30 g cream
  • 6 pieces shrimps
  • salt and pepper

Blend the shrimps with the cream in the magimix to a fine stuffing. Season with salt. Cut the 6 shrimps into largs chunks and fold them into the stuffing. This way you maintain the bite. Season with salt and pepper.

Soufflé mass

  • 75 g bean sprouts
  • 180 g tom kha gai soup
  • 25 g flour
  • 3 g cornstarch
  • 100 g quark

Puree the bean sprouts and soup into a smooth mass. Rub through a fine sieve. Bring the mass back to a boil. Add flour and cornstarch, cook and blend finely in the magimix. Add the quark. Leave the mass to set in the refrigerator.

Soufflé of bean sprouts 

When the soufflé mass has cooled down, the soufflé can be made.

  • 4 tbsp soufflé masse
  • 4 fresh egg whites
  • 50 g finely chopped bean sprouts
  • 40 g sugar                   
  • margarine
  • flour
  • stuffing of shrimps
  • lemon juice

Step 1

Grease the soufflé bowls with margarine and sprinkle with flour.

Step 2

Pipe the shrimp stuffing onto the bottom of the soufflé bowls. 

Step 3

Degrease a bowl of the kitchen aid with lemon juice and beat 4 egg whites until stiff. Add the sugar in 3 steps. Heat up 4 tablespoons of soufflé mass untill lukewarm. Mix a little bit of the egg whites into the soufflé mass. Then fold the remaining egg whites into the soufflé mass.

Step 4

Add the finely chopped bean sprouts. Fold the mixture carefully until a homogenous mass.

Step 5

Using a ladle, scoop the soufflé mass into the soufflé bowls. Wipe the bowls with a palette knife. Use your thumb to clean the edge of the bowls. This way the soufflé will rise nicely. 

Step 6

Bake the soufflé for 8 minutes at 180°C. Do not open the oven while baking the soufflé. When the soufflé is cooked, serve immediately.

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