Thai Tom Kah Gai Soup

Ingredients for 4 servings:

• 750 ml chicken broth (stock), homemade
• 400 ml coconut milk
• 2 tsp curry paste or chili paste
• 4 tbsp fish sauce
• 2 stalks of lemongrass
• 4 kaffir lime leaves
• 5 cm galangal
• 1 bunch of coriander

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Classic, no atypical ingredients

Bring chicken stock (if you don’t have it on hand, see my Shorba recipe) including the accompanying shredded chicken to a boil along with 400 ml coconut milk, the lemongrass (cut into 5 cm long stalks), the lemon leaves, and about 5 cm of grated galangal root, and simmer for another 20 minutes. Stir in the curry paste (or chili paste) and simmer for another 10-15 minutes. Then lower the heat briefly and carefully add 4-6 tablespoons of fish sauce. Let it settle for a while, then, after 2-4 minutes, stir the sauce into the soup and simmer for another 10 minutes. Remove the lemon leaves and stalks; they are not edible. When serving, garnish with the finely shredded or chopped cilantro. Use carefully, as it can quickly become soapy. Tip: Refine the soup with shrimp or prawns, canned mushrooms, or spring onions.