Summary

Ingredients

• 500 g chicken breast fillet (s)
• 600 ml coconut milk
• 600 ml water
• 3 stalks lemongrass
• 5 kaffir lemon leaves
• 30 g alanal
• 3 shallot (s)
• 1 can / s mushrooms, straw mushrooms, alternatively 300 mushrooms
• 1 bunch spring onion (s)
• 2 chilli pepper (s)
• 1 bunch coriander greens
• 1 lemon (s)
• 9 tablespoon soy sauce, light
• 5 tablespoon fish sauce

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Instructions

1. Dice the chicken into 3cm pieces. Clean the lemongrass, flatten or press it with a pestle and cut off pieces approx. 5 cm long. Peel galangal and cut into thin slices. Wash lemon leaves and place in cold water. Halve the chilli. Chop the shallots. Wash the spring onions and cut off approx. 3cm long oblique pieces. Wash the coriander root and put the stalks aside (they are used to sprinkle over the soup), drain the straw mushrooms and cut them into small pieces.
2. Heat the water in a saucepan and add the coconut milk. Stir constantly at medium temperature. Add all ingredients except the meat and the mushrooms and simmer with the pot open for about 3 minutes. Add the chicken and simmer for another 5 minutes. Add the straw mushrooms and cook for another 2 minutes. When serving, drizzle some lemon juice into the soup bowls, fill up with the hot soup and sprinkle with coriander greens if you like.