Spicy Chicken Soup in Coconut Milk

Summary

Ingredients

• 500 g chicken breasts, cut into thin strips or pieces
• 200 g oyster mushrooms (alternatively mushrooms), cut bite-sized
• 2 sticks lemongrass, fresh, cut into 3cm long pieces
• 5 cm galangal, fresh or ginger, peeled and finely chopped
• 4 kaffir lemon leaves, fresh, quarter
• 4 tablespoon lime juice
• 4 tablespoon fish sauce
• 1 teaspoon cane sugar or brown sugar
• 4 small chilli pepper (s), red (very hot!), Cut into narrow rings
• 2 medium tomato (s), quartered
• 2 cans coconut milk, 400ml each
• 1 cup chicken broth
• 1 bunch coriander greens

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Instructions

1. This is the original recipe from Northern Thailand (Chiang Mai) - without the tomatoes!
2. Heat coconut milk in a saucepan. Add lemongrass, lemon leaves and galangal. Cook everything over medium heat without a lid for about 2 minutes. Add chicken broth and heat. Add meat and mushrooms and simmer for 5 minutes. Turn off the heat. Add lime juice, fish sauce, tomatoes and sugar and stir everything carefully - simmer for another 2 minutes. Just before serving, add the torn leaves from the fresh coriander.
3. (If necessary, the lemongrass and lemon leaves can be fished out before serving, as they are too tough to eat)