Tom Khaa Gai

Ingredients for 4 servings:

• 1 stalk of lemongrass
• 4 kaffir lime leaves
• 1 piece(s) of galangal (approx. 3 cm)
• 250 g mushrooms
• 2 tomatoes
• 1 tsp chili paste, red
• 500 g chicken breast fillet(s)
• 400 ml coconut milk
• 2 tbsp lemon juice
• 2 tsp sugar
• 4 tbsp fish sauce
• 750 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thai chicken soup

Wash the lemongrass and cut into 4 large pieces. Fold the lemon leaves a few times (this enhances the flavor). Wash the galangal and cut into thin slices. Clean and quarter the mushrooms. Dice the tomatoes and cut the chicken breast into 1 cm wide strips. Heat the coconut milk, add the lemongrass, chili paste, lemon leaves, and galangal. Simmer the coconut milk over medium heat for about 2 minutes. Pour in 750 ml of water and heat through. Add the chicken breast, mushrooms, and tomatoes and simmer for about 10 minutes. Season with fish sauce, sugar, and lemon juice. Remove the lemongrass, galangal, and lemon leaves before serving.