Tom Khaa Gai – Chicken Coconut Soup

Slightly beat the lemongrass with the working surface of a wide kitchen knife or a meat mallet and cut into three cm long pieces. Also lightly tap the lime leaves (this allows the aromatic substances to develop better). Remove the peel from the galangal or ginger and cut into very fine slices. Mix with the soup in a large frying pan. Bring the soup to a boil and simmer on low heat for ten minutes.

Squeeze the limes. Stir the juice with fish sauce, sugar and a pinch of salt and add to the soup. Clean the mushrooms and cut them into strips. Cut the chicken breast into strips, season with salt and season with pepper.

With a skimmer, lift the aromatic ingredients (galangal, lemongrass, lime leaves) out of the soup. Add chicken and mushroom strips to the soup. Leave to simmer on low heat for about ten minutes.

Meanwhile, cut the chili peppers into rings (the seeds can be removed to reduce the heat). Add to soup along with coconut extract. Allow soup to bubble up, stirring throughout. As soon as the first bubbles start to rise, remove the skillet from the stove and serve the soup on the spot.

If desired, garnish with raw or possibly briefly blanched vegetables or possibly some cilantro leaves.

(*) If the soup is to be served as a main course, take half as much chicken meat and twice as many mushrooms and serve them as an addition to the soup.

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