Tom kha kai, Thai coconut chicken soup

Ingredients

• 200 g of chicken breast
• 3 tablespoons of oil
• 2 cans of coconut milk
• 2 cups of water
• 2 tablespoons of chopped ginger
• 1 bell pepper, sliced thinly
• 4 tablespoons of fish sauce
• 1/4 cup of lime juice
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of turmeric
• 1 tablespoon of freshly chopped cilantro
• 2 tablespoons of finely chopped chives

Cut the chicken into thin strips and sauté it in the oil for 2 to 4 minutes, until it is cooked through.

Pour the coconut milk and water into a saucepan and bring to a boil. Then, reduce the heat.

Add the ginger, fish sauce, lime juice, cayenne pepper, and turmeric.

Add the chicken and bell pepper, and let it simmer for 10 to 15 minutes.

Serve it very hot, garnished with cilantro and chives.