Coconut Soup with Chicken and Mushrooms

Ingredients

• 200 g Chicken breast fillet
• 150 g straw mushroom (or substitute with button mushrooms)
• 4 coriander roots (with green)
• 3 cm galangal
• 2 stalks lemongrass
• 500 ml coconut milk
• 3 fresh lime leaves
• 3 tbsp light soy sauce
• 4 tbsp fish sauce
• 4 red Thai chilies
• 3 tbsp Lime juice
• 1 pinch palm sugar
• Salt

Instructions

1. 1.

   Wash the meat, pat dry and cut into strips. Clean the mushrooms and halve them. Separate the coriander roots, wash and finely chop. Pick the coriander greens from the stems and set aside. Wash the galangal and slice thinly. Wash the lemongrass, remove outer tough leaves and slice one stalk diagonally into fine slices; set aside. Lightly pound the second stalk of lemongrass and knot it.

2. 2.

   Remove the thick top layer of coconut milk and pour into a wok. Simmer for about 3 minutes, then sauté the chopped coriander for about 1 minute. Add the galangal, knotted lemongrass and lime leaves, pour in remaining coconut milk and bring to boil. Add about 500 ml water and add fish sauce and soy sauce. Bring back to a boil, then add chicken and mushrooms and cook for about 7 minutes while stirring occasionally.

3. 3.

   Meanwhile, rinse the chilies and cut them lengthwise.

4. 4.

   Remove the cooked lemongrass from the soup and season with lime juice, sugar and salt. Serve in bowls and garnish with chilies, lemongrass rings and coriander greens.