Tom Kha Gai – the famous chicken soup with coconut milk and galangal

Ingredients for 6 servings:

• 2 cans of coconut milk (400 ml each)
• ¼ liter chicken broth
• 5 stalks of lemongrass
• 7 cm galangal, peeled, sliced
• 3 chili pepper(s), whole, red
• 3 tbsp fish sauce
• 8 kaffir lime leaves (Bai Magrood)
• 400 g chicken breasts, cut into small cubes or strips
• 150 g mushrooms, quartered (or fresh straw mushrooms)
• 2 limes, the juice
• Fish sauce, to taste
• 1 tsp palm sugar, maybe a little more (or refined sugar)
• Coriander leaves, plenty
• 5 Thai spring onions in 2 cm long pieces
• 2 red chili peppers, without seeds, cut into fine strips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the lemongrass into 4 cm long pieces and pound them lightly with the back of a knife. Bring the broth and half of the coconut milk to a boil, then add the lemongrass, galangal, magro leaves, and chilies. Season with the fish sauce and simmer for 10 minutes. Add the mushrooms and cook for another 5 minutes, then stir in the chicken and simmer on low heat for a few minutes until tender. Add the remaining coconut milk and season with lime juice, sugar, and fish sauce. Serve in bowls and garnish with chili strips, spring onions, and cilantro. The soup should have a fresh, tart, and slightly salty flavor. Variations: Replace the chicken with 500g diced fish fillet or 500g mushrooms. Firm-fleshed sea fish, or catfish or zander, are suitable fish if you prefer a more delicate flavor. Note: Lemongrass, galangal, and magrood are seasonings and are not eaten. If you want to avoid separating them during the meal, fish them out of the soup with a slotted spoon before adding the mushrooms.