Ingredients
- 3/8 galangal (finely sliced)
- 450 ml coconut milk
- 700 ml chicken broth
- 140 gr chicken breasts (boneless)
- 45 gr button mushrooms slic (finely)
- 40 gr lemon
- 16 ml fish sauce
- 8 gr cilantro leaves
- 5 gr thai chili paste
*Tom Kah-Kai In a large pot add the chicken broth, coconut milk and galangal. Bring to boil (350F.) stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well. Next add the chicken breasts and stir for 1 more minute. Now add in the remaining ingredients and stir for 1 more minute. Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves. If you want your soup spicier, top with sliced serrano chilies.
