Tom Kha Gai Soup

Ingredients

• 1 tablespoon oil
• 1 tablespoon lemongrass (finely chopped)
• 3 teaspoons ginger (grated)
• 3 tablespoons galangal root (thinly sliced)
• 1 clove garlic (minced)
• 3 Thai chili peppers (deseeded and chopped finely)
• 1/2 teaspoon ground turmeric
• 2 cans coconut milk (14oz/400ml cans)
• 4 cups of chicken stock
• 1 can straw mushrooms
• 1 teaspoon grated palm sugar
• 2 tablespoons fish sauce
• 4 cups shredded chicken (from rotisserie chicken)
• 2 green onions
• 1/4 cup lime juice
• zest of a lime
• 3 tablespoons fresh cilantro
• bean sprouts

Instructions

1. 1

   Heat oil in a large stockpot. Sauté lemongrass, ginger, galangal, garlic, chili peppers and turmeric for about 2 minutes until fragrant.

2. 2

   Stir in the coconut milk, chicken stock, straw mushrooms, palm sugar and fish sauce. Bring to a boil, add the chicken, reduce heat and simmer for about 10 minutes.

3. 3

   When serving, mix in green onions, lime juice, lime zest and coriander. Garnish with a handful of bean sprouts.