Tom Kha Gai

Ingredients for 4 servings:

• 2 stalk(s) lemongrass
• 1 piece(s) galangal, fresh (about 5 cm)
• 2 coriander roots
• 3 kaffir lime leaves
• 1 cup water
• 1 can coconut milk (400 ml)
• 500 g chicken breast fillet(s)
• 250 g mushrooms or oyster mushrooms
• 2 chili peppers, fresh
• 3 tbsp lime juice or lemon juice
• 3 tbsp fish sauce or 1 pinch of salt
• some coriander leaves, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Coconut milk soup with chicken

Wash the lemongrass and cut into approximately 3 cm pieces. Wash the fresh galangal and slice thinly. Wash and lightly crush the coriander roots. Heat 1 cup of water and add the washed lemon leaves along with the lemongrass, coriander roots, and galangal. Let it all boil for 2 minutes. Add the 400 ml can of coconut milk. Slice the chicken breast fillet and add it to the soup. Clean the button mushrooms or oyster mushrooms, cut them into bite-sized pieces, and add them to the soup. Cook over low heat for another 5 minutes. Lightly crush the fresh chili peppers and add them to the soup for your desired spiciness. Season the soup with 3-4 tablespoons of lime or lemon juice and 3-4 tablespoons of fish sauce, or a pinch of salt. Finally, roughly chop the fresh coriander and add it to the soup.