Soup from Thailand with chicken breast pieces, Coconut Milk, lemon grass, lime and mushrooms. Topped with chilli and fish sauce.

Ingredients:

200 g of chicken breast 350 ml of coconut milk 1 – 2 tbsp fish sauce 3 pcs of lime leaves 1 pcs citron grass 1 pk chillies/td> a handful of chopped mushrooms juice from 1/2 lime about 4 cm of galangal

Procedure:

1. Cut the meat into noodles, slice the mushrooms into slices or eighths (depending on size), roll the lemon grass a little with a knife and cut it in half lengthwise
2. Place the chicken in a pot, pour in the coconut milk and stock, add the galangal, lemon juice, lime leaves and chilli pepper
4. Let simmer for about 10 minutes and then add the mushrooms
5. Cook for another 10 minutes – the liquid will reduce to a creamy consistency
6. Season with fish sauce, remove the galangal slices, lemongrass and lime leaves and set aside
7. Finally, drizzle with lime juice
8. When serving, sprinkle with coriander, spring onions and, if desired, add chilli.

Recommendation:

Sometimes the soup can be served with rice noodles. You can also add a pinch of cane sugar (I don’t do that though, coconut milk is sweet enough for me. Lime leaves are also sold dried.

Note:

My affection for Asian cuisine is probably already known to you from the recipes, so I won’t go on about it again. This time the choice fell on Tom Kha Soup. Kha is Thai for galangal, a ginger-like rhizome. It’s a little milder, not as pungent and smells similar. I also discovered the amazing Mexican cilantro, which definitely lasts longer in your fridge than the classic fine leaves and is a bit more flavorful. So if you like the taste of cilantro, definitely reach for it when you come across it. Those are the long green leaves in the photos. Source. You can also find more recipes on the blog: Always Open in the Kitchen ….