Galanga soup

Ingredients for 4 servings:

• 30 g galangal root (galanga root), peeled
• 30 g ginger root, peeled
• 2 stalk(s) lemongrass
• some oil
• 1 liter stock (vegetable, poultry or fish stock)
• 600 ml coconut milk
• 50 g mushrooms, brown
• 2 tomatoes
• ½ lime(s), juice
• ½ lime(s), sliced
• 3 ½ tsp fish sauce or soy sauce
• 3 coriander leaves or 1/2 tsp coriander, chopped
• 5 basil leaves
• 1 garlic clove(s)
• ½ tsp chili, chopped
• possibly curry powder or turmeric
• 50 g mushrooms, brown
• 1 chicken breast, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Galangal soup à la Didi Maier

Thinly slice the galangal root and ginger root. Remove the tough outer leaves from the lemongrass and chop finely. Then sauté in a pan with neutral oil over medium heat. Meanwhile, dice the mushrooms and add them. When the mixture has taken on some color, add the roughly chopped garlic and sweat briefly. Dice the tomatoes and add them, stirring frequently. Deglaze with the coconut milk. Add the stock—I use half vegetable and half chicken stock. If you want it spicier, you can add the chili now. Let the soup simmer gently for another 10 minutes. Now add the basil leaves and coriander to the soup along with the juice of half a lime. Slice the other half of the lime and add it, along with the fish or soy sauce. If you haven’t already, add the chili to the soup now. If you like, you can season it with a little turmeric or curry. Simmer for another 2-3 minutes. Blend the soup until smooth and pass it through a fine sieve. Now thinly slice the chicken breast and add it to the simmering soup. After about 5 minutes, add the thinly sliced ​​mushrooms for the soup garnish. Simmer for about 5 more minutes and serve.