Thai coconut soup with chicken

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 cans of coconut milk, 400 ml each
• 250 ml vegetable stock
• 2 stalk(s) lemongrass
• 1 large onion(s)
• 3 cloves garlic
• 3 lemon(s) – leaves, kaffir
• 1 red chili pepper(s)
• 5 tsp spice paste (Tom Ka – Paste)
• ½ lemon(s) or lime(s), the juice
• ½ tbsp fish sauce
• 1 jar bamboo shoot(s)
• 1 jar mushrooms (1st choice)
• 14 g ginger (equivalent to about a walnut-sized piece)
• 2 bunch coriander, fresh
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tom Ka Kai

To prepare, cut the chicken fillet into small pieces. Cut the lower thirds of the lemongrass stalks into not too thick slices. Finely chop or crush the onion and garlic. Deseed the chili pepper and cut into fine strips. Tear the lemon leaves into small pieces. Halve or quarter the mushrooms, depending on their size. Peel and finely chop the ginger. Bring the coconut milk and vegetable stock to a boil in a tall saucepan. Add the lemongrass, garlic, lemon leaves, chili pepper, ginger, and onion to the pan and bring back to a boil. Then add the chicken and simmer for about 5 minutes, stirring occasionally. Then add the mushrooms and bamboo shoots and season with salt, tom ka paste, lemon juice, and fish sauce. Do not use too much salt, as the tom ka paste and fish sauce are already very spicy. Let the soup simmer for a few more minutes and then serve sprinkled with chopped coriander. Rice can be served as a side dish.