Chicken soup with Lemongrass (Tom Kha kai)
- Chicken Fillets- 500 gm.
- Lemon Grass Stem - 01 no.
- Lemon Leaves - 04 nos.
- Galangal- 01 no.
- Mushroom- 250 gm.
- Tomatoes- 02 nos.
- Chilli Paste- 05 gm.
- Coconut Milk - 400 ml.
- Lemon Juice- 15 ml.
- Fish Sauce- 15 gm.
Cut lemongrass into 3 cm long pieces, fold lemon leaves, wash galangal and slice.
Cut mushrooms into half. Dice tomatoes. Slice chicken fillets.
Heat coconut milk and add lemongrass. Simmer coconut milk for two minutes.
Pour in 3/4 l (1 1/4 pts) water and heat. Add chicken, mushrooms and tomatoes and simmer for five minutes.
Season with chilli paste, fish sauce and lemon juice. Remove lemongrass and lemon leaves before serving