Summary

Ingredients

• 2 sticks lemongrass
• 1 piece (s) galangal, fresh (about 5 cm)
• 2 coriander root (s)
• 3 kaffir lemon leaves
• 1 cup water
• 1 can coconut milk (400 ml)
• 500 g chicken breast fillet (s)
• 250 g mushrooms or oyster mushrooms
• 2 chilli pepper (s), fresh
• 3 tablespoon lime juice or lemon juice
• 3 tablespoon fish sauce or a pinch salt
• some coriander green, fresh

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Instructions

1. Wash the lemongrass and cut into pieces about 3 cm in size. Wash the fresh galangal in the same way and cut into thin slices, as well as wash the coriander roots and squeeze them lightly.
2. Heat 1 cup of water and add the washed lemon leaves along with the lemongrass, coriander roots and galangal. Let it cook for 2 minutes. Add the can of coconut milk (400 ml).
3. Cut the chicken breast fillet into slices and add to the soup. Clean the mushrooms or oyster mushrooms, cut into bite-sized pieces and also add to the soup. Cook on low heat for another 5 minutes.
4. Depending on the degree of spiciness you want, lightly squeeze and add fresh chili peppers. Season the soup with 3 - 4 tablespoons of lime or lemon juice and 3 - 4 tablespoons of fish sauce or a pinch of salt. Finally, roughly cut the fresh coriander and add it.