Tom Kha Gai

Tom Kha Gai

  • 20 gsesame oil
  • 15 gtomato paste
  • 15 gred curry paste
  • 200 gcoconut milk
  • 150 gcan of corn
  • 50 mlmilk
  • 1 ×Salt and pepper from the mill
  • 100 mlchicken 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 shake 16 times.


Serve directly, warm – the soup tastes pleasantly light due to the high whipping volume!

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