Thai chicken soup

Ingredients for 4 servings:

• 5 cm galangal, fresh
• 500 ml coconut milk
• 750 ml chicken broth
• 250 g mushrooms
• 500 g chicken breasts, cut into cubes
• 1 tsp chili pepper(s), cut into rings
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 3 kaffir lime leaves
• 2 stalks of lemongrass
• Coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

TOM KHA GAI

Wash the lemongrass and cut into approximately 3 cm long pieces. Wash the galangal, peel it, and slice it thinly. Wash the lemon leaves, pat them dry, and quarter them if desired. Slice the mushrooms. Cut the chilies into thin strips or rings. Heat the coconut milk, add the lemongrass, lemon leaves, and galangal, and cook uncovered over medium heat for 2 minutes. Pour in 3/4 l of chicken stock, heat through, add the chicken and mushrooms, and simmer over low heat for 5 minutes. Remove the lemongrass and galangal, if desired. Season with chili rings, lime juice, and fish sauce, and garnish with the coriander leaves.