Tom kha kai

Ingrédients

• 500 g chicken breast
• 400 ml coconut milk (1 can)
• 400 ml chicken stock
• 4 stalks lemongrass
• 6 slices fresh galangal (or ginger as an alternative)
• 6 kaffir lime leaves
• 200 g mushrooms, sliced
• 3 tbsp fish sauce
• 3 tbsp lime juice (freshly squeezed)
• 1 tsp palm sugar or regular sugar
• 1 red chili pepper, sliced into rings (optional)
• A handful fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Préparation

1. 1

   Slice the chicken breast into thin slices or strips about 1 cm thick. Set aside.Slice the galangal, bruise the lemongrass stalks by pressing them with the flat side of a knife, and tear the lime leaves into pieces. This helps the flavors release well.Heat a large pot over medium heat. Add the chicken stock and bring to a boil. Add the galangal, lemongrass and lime leaves and let simmer gently for 5 minutes.Add the coconut milk and stir well. Keep the soup gently warm over low heat without boiling, otherwise the coconut milk can split.Add the chicken slices and let them cook in the soup for 5 to 7 minutes. Add the mushrooms and simmer for another 3 minutes.Season the soup with fish sauce, lime juice and a teaspoon of sugar. Taste and adjust: want it saltier, add extra fish sauce. More acidity? Add another splash of lime juice.Optionally add the red chili pepper for some heat. Remove the lemongrass, galangal and lime leaves before serving.Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge. Serve immediately and enjoy.