Coconut soup with chicken Tom Ka Gai gati sod

Ingredients for 8 servings:

• 2 ½ kg chicken breast fillet(s)
• 2 liters of coconut milk
• 1 ½ kg mushrooms
• 500 g oyster mushrooms
• ½ bunch coriander leaves
• 2 stalk(s) lemongrass
• 6 shallots
• 2 tbsp soy sauce, light
• 2 tbsp spice paste (Tomka paste)
• 3 tbsp fish sauce
• 1 tsp sugar
• 2 tsp herbal salt
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and quarter the mushrooms. Clean the oyster mushrooms and cut into strips. Peel and quarter the shallots. Pound the lemongrass stalks until soft and tie them together. Dice the chicken breast fillet. Heat 1 tablespoon of oil in a pan, fry the meat for about 5 minutes, then remove. Sauté the tomka paste and shallots in the same pan. Stir well for about 2 minutes, then add the coconut milk and lemongrass. Add the chicken and cook with the sugar, fish sauce, soy sauce, and herb salt for 10 minutes. Then add the mushrooms and oyster mushrooms and cook for another 10-15 minutes. Season with lemon juice. Serve sprinkled with coriander.