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Private Villa and Yacht Chef with the unique opportunity

Private Villa and Yacht Chef- Tom Voigt Chef offers both clients and their guests the unique opportunity to explore and indulge in a variety of carefully curated menus, including vibrant Asian dishes, locally-sourced seafood, Modern Australian and Mediterranean cuisine.<br><br>For more information:-https://www.cheftomvoigt.com/tom-voigt-cbm8<br>

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Private Villa and Yacht Chef with the unique opportunity

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  1. 7/31/2020 private chef Contact Us Now HOME ABOUT ME SERVICES BLOG LOW HEAT THE FOOD CONTACT Tom Ka Gai – a simple thai soup     THAI CUISINE     Ingredients: 4 Persons   500 g chicken breast 2 x 400 ml coconut milk 250 ml vegetable stock (fresh made) 2 stalk lemon gras 1 big onion 3 cloves of garlic 1 p red hot chili 5 Tsp tom Ka-paste, red 1 glas bamboo shots 20 g fresh ginger 2 bunch of fresh cilantro 1 dash of soy sauce     Preparation:   Cut the chicken into small pieces. Chop ?nely the onions and the garlic. Clean the chillies from the seeds and cut in thin stripes. Peel the ginger and chop ?ne.   Glaze the onion ?rst in the pot in some vegetable oil. Add the garlic and the Tom Ka-paste. Stir in the vegetable broth and the coconut milk and heat up well. Add the lemon gras, the chili, and the ginger and keep on simmering brie?y. https://www.cheftomvoigt.com/tom-voigt-cbm8 1/2

  2. 7/31/2020 private chef Finely add the chicken, and keep on cooking for about 5 minutes until you add the bamboo shots and season with some salt and lemon juice. Do not use too much salt, because the Tom Ka-paste is already spicy and salty. Remove the lemon grass back from the soup and let the soup rest for a bit more. Then sprinkle with fresh chopped cilantro and serve.   © 2020 by Tom Voigt. Powered By Pearl Organisation. https://www.cheftomvoigt.com/tom-voigt-cbm8 2/2

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