Thai Coconut Chicken Soup

Ingredients

• 1 stalk lemongrass
• 2 cm galangal
• 2 cm ginger
• 1 Shallot
• 2 kaffir lime leaves
• 1 red chili pepper
• 600 ml chicken broth
• 400 ml coconut milk
• 500 g chicken breast fillet
• 150 g Mushrooms
• 1 handful coriander greens
• 2 tbsp fish sauce
• 1 pinch palm sugar (or brown sugar)
• 1 tsp Lime juice

Instructions

1. 1.

   Wash, trim and crush the lemongrass. Peel and slice the galangal and ginger into thin rounds. Peel and cut the shallot into fine rings. Tear the kaffir lime leaves into pieces. Wash, trim and slice the chili pepper into fine rings. Combine all prepared ingredients with the chicken broth and coconut milk in a pot and bring to a boil, then simmer gently for about 10 minutes.

2. 2.

   Meanwhile, rinse the chicken, pat dry and cut into thin slices. Clean and slice the mushrooms. Add both to the soup and cook over low heat for about 5 minutes; do not let it boil again.

3. 3.

   Rinse the coriander greens, shake dry and roughly chop. Finally add them to the soup, remove the lemongrass stalks, season with fish sauce, palm sugar and lime juice, then serve.