Thai chicken soup

 

Thai Chicken and Coconut Milk Soup

Ingredients

2 cup(s) of chicken broth

2 tea cups of coconut milk

2 stalk(s) of lemongrass

8 slice(s) of galangal (type of ginger, sold in oriental products stores)

1/4 cup diced onion

1/3 cup of mushroom tea

150 gram sliced ​​chicken breast

4 torn kaffir lime leaf(s)

8 cherry tomatoes cut in half

2 1/2 tablespoon(s) fish sauce (available at Asian food stores)

2 tablespoon(s) of sugar

4 tablespoon(s) lemon juice

2 crushed chili peppers

chives to taste

coriander to taste

Time:20 min

Preparation mode

Boil the chicken broth and coconut milk with the lemongrass and galangal for ten minutes. Add the onion and mushrooms and cook for another two minutes.Then add the chicken and lemon leaves. When the chicken is cooked, add the cherry tomatoes. Then season with the fish sauce, sugar, lemon juice and pepper. Serve with cilantro and green onions on top.

*The flavor should be sour, not salty, not sweet, not very spicy.