Thai-Style Chicken Soup with Lemongrass and Mushrooms
A Thai-inspired chicken soup featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 stalks fresh lemongrass
- 5 cm fresh galangal
- 3 kaffir lime leaves
- 2 medium tomatoes
- 250 g Oyster mushrooms
- 3 fresh Thai chilies
- 500 g chicken breast fillet
- 400 ml coconut milk (1 can)
- coriander sprigs (for garnish)
- 4 Tbsp lime juice
- 4 tbsp fish sauce
Instructions
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1.
Wash lemongrass, cut into 3 cm pieces; slice peeled galangal thinly. Pat kaffir lime leaves dry. Clean mushrooms and cut into bite-sized pieces. Wash tomatoes, quarter them, and remove stem ends.
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2.
Rinse chilies, deseed and slice into rings. Rinse chicken cold and cut into 1 cm wide by 4 cm long strips. Heat coconut milk in a pot. Add lemongrass, kaffir lime leaves, and galangal slices. Cook uncovered over medium heat for about 2 minutes.
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3.
Add approximately 750 ml water and bring to a boil. Add chicken strips, mushrooms, and tomato quarters. Simmer gently for about 5 minutes. Remove the galangal pieces. Wash coriander sprigs, shake dry, and pluck leaves. Place chili rings, lime juice, and fish sauce in a soup bowl, pour hot soup over them, and serve garnished with coriander sprigs.
