Summary

Ingredients

• 2 stalks lemongrass
• 5 cm galangal, fresher
• 3 kaffir lemon leaves
• 500 ml water
• 150 g oyster mushrooms
• 1 medium tomato (s)
• 3 chilli pepper (s), 1 green, 2 red
• 1 chicken breast fillet (s)
• 1 can coconut milk, 400 ml
• 3 tablespoon lemon juice
• 3 tablespoon fish sauce
• 0.5 teaspoon ½ sugar
• some coriander green

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Instructions

1. Wash the lemongrass and cut diagonally into pieces approx. 3 cm in size. The larger the cut area, the more aroma is given to the soup. Wash the galangal and cut into thin slices with the skin on. Wash the lemon leaves and quarter them without the central panicle. Clean the mushrooms and chop or cut into bite-sized pieces. Wash and cut the tomato into eighths. Cut the chilli peppers lengthways. Cut the meat into 4 cm strips.
2. Heat the water in the pot and bring to the boil with the lemongrass and galangal vigorously and continue to simmer for 5 minutes. If you don`t want to fish lemongrass and galangal out of the soup while eating, you have to remove them now.
3. Now add the mushrooms, tomatoes, lemon leaves and chiles to the soup and cook for another 5 minutes on reduced heat. Only now add the coconut milk and the chicken and bring to the boil again. The chicken should only cook so that it stays juicy and does not become hard. The coconut milk shouldn`t cook too long either, so that the soup is more digestible. Now just add fish sauce, sugar and lemon juice to taste, turn off the stove and let the soup steep for a few more minutes. Finely chop the coriander greens to taste and sprinkle on the soup.
4. Tip: makes one bowl per person. If you cook the soup as a main course, I recommend double the amount!