Tom kha kai (Thai coconut chicken soup)

Ingredients

• 150 ml of coconut milk
• 1 onion
• 1 stalk of lemongrass
• 1 tomato
• 3 pieces of ginger
• Half a chicken
• Half a lemon
• coriander
• Thai chives
• Kaffir lime leaves
• “Nam pla” or “nuoc mam” fish sauce
• Hot pepper paste
• A few hot pepper birds
• salt
• sugar

Finely chop the chicken and pre-cook it in a saucepan with 150 ml of water. Finely chop the lemongrass and onion, then cut the tomatoes into quarters.

In a saucepan, heat 150 ml of coconut milk with 150 ml of water. Add the 3 slices of galangal, chopped lemongrass, onion, tomato, 2 tablespoons of fish sauce, 1 teaspoon of chili paste, 1 tablespoon of sugar, cilantro (optional), and a pinch of salt. Add some chopped bird’s eye chilies if desired.

Once the preparation begins to simmer, add the chicken and reduce the heat. Let it simmer for 5 minutes over medium heat.

Turn off the heat and serve immediately with fresh herbs (cilantro, Thai chives, kaffir lime leaves) and the juice of half a lemon.