Spicy chicken soup in coconut milk

Ingredients for 4 servings:

• 500 g chicken breasts, cut into fine strips or pieces
• 200 g oyster mushrooms (alternatively button mushrooms), cut into bite-sized pieces
• 2 stalk(s) lemongrass, fresh, cut into 3cm long pieces
• 5 cm galangal, fresh or ginger, peeled and finely chopped
• 4 kaffir lime leaves, fresh, quartered
• 4 tbsp lemon juice
• 4 tbsp fish sauce
• 1 tsp cane sugar or brown sugar
• 4 small chili peppers, red (very hot!), cut into thin rings
• 2 m.-large tomatoes, quartered
• 2 cans of coconut milk (400ml each)
• 1 cup chicken broth
• 1 bunch of coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Tom Kha Gai

Heat the coconut milk in a saucepan. Add the lemongrass, lemon leaves, and galangal. Cook uncovered over medium heat for about 2 minutes. Add the chicken stock and heat through. Add the meat and mushrooms and simmer for 5 minutes. Turn off the heat. Add the lime juice, fish sauce, tomatoes, and sugar, and stir gently. Simmer for another 2 minutes. Just before serving, add the torn leaves of fresh cilantro. The lemongrass and lemon leaves can be removed before serving if desired, as they are too tough to eat.