Chicken galangal in coconut cream soup

(tom khaa kai)

INGREDIENTS

300 grams chicken breast, cut into bite-sized pieces

2 cups coconut milk

8-10 slices fresh young galangal

227 grams mushroom

6 crushed hot chillies

2 lemon grass, crushed lightly and cut into 1” length

6-8 kaffir lime leaves, torn in half

3 tsp sugar

5-6 tbsp fish sauce

3-4 tbsp lime juice

1 cup water

¼ tsp salt

2 tbsp sliced coriander for garnish

PREPARATION

1. Put 1 cup of coconut milk in a pot, add water, salt and bring to the boil over medium heat. When it starts to boil, reduce the heat. Add galangal, lemon grass and kaffir lime leaves, continue boiling for a few minutes until there is fragrant smell.

2. Add another coconut milk and bring to boil.

3. Add the chicken and all the seasonings, simmer until the chicken is done and tender. Add mushrooms, and cook until done. Add crushed chillies, and then remove from the heat.

4. Spoon the soup into a serving bowl, stir lightly to combine and garnish with coriander.