Summary

Ingredients

• 2 cans 400 ml coconut milk
• 0.25 liter ¼ chicken broth
• 5 stalks lemongrass
• 7 cm galangal, peeled, sliced
• 3 chilli pepper (s), whole, red
• 3 tablespoon fish sauce
• 8 kaffir lime leaves (Bai Magrood)
• 400 g chicken breasts, cut into small cubes or strips
• 150 g mushrooms, quartered (or fresh straw mushrooms)
• 2 lime (s), the juice
• Fish sauce, to taste
• 1 teaspoon palm sugar, possibly a little more (or refined sugar)

For the set:

• Coriander green, plenty
• 5 spring onions (Thai), cut into 2 cm long pieces
• 2 chilli pepper (s), red, without seeds, cut into fine strips

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Instructions

1. Cut the lemongrass into 4 cm long pieces and tap lightly with the back of a knife. Bring the broth and half of the coconut milk to the boil, add the lemongrass, galangal, magrood leaves and chillies, season with the fish sauce and simmer for 10 minutes.
2. Add the mushrooms and cook for another 5 minutes, then stir in the chicken and cook on a low flame for a few minutes, it must remain tender. Add the rest of the coconut milk and season with lime juice, sugar and fish sauce. Arrange in bowls and garnish with chilli strips, spring onions and coriander.
3. The soup should taste sour when fresh and slightly salty.
4. Variants:
5. Replace chicken with 500 diced fish fillet or 500g mushrooms.
6. Sea fish with firm meat or catfish and pikeperch are suitable as fish if you prefer a more delicate fish taste.
7. Annotation:
8. Lemongrass, galangal and magrood are seasoning ingredients and are not eaten. If you want to save yourself having to part with the meal, fish them out of the soup with a slotted spoon before the mushrooms are added.