Ingredients

The following ingredients have 4 Servings
  • 2 cups Coconut Milk (= 1 can)
  • 1 1/2 cup Water
  • 1 piece Lemongrass stalk (*see Notes)
  • 3 piece Kaffir Lime Leaves (*see Notes)
  • 1 1/2 inch Galangal (aka Thai Ginger, *see Notes)
  • 7 ounces Chicken Boneless (cut into stripes)
  • 12 piece Mushrooms (sliced)
  • 1-3 piece Chili Peppers (dried or fresh, Thai Chili preferably)
  • 2 Tablespoon Fish Sauce
  • 3 Tablespoon Lime Juice (can be kaffir lime juice or regular)
  • Salt (to taste)
  • 1 Tomato (diced)
  • Cilantro (aka fresh Coriander)

Instruction

  • First, we infuse the coconut milk by placing the milk into a pot with the water. Simmer on low heat until warm. In the meanwhile prepare your cleaned lemongrass by removing the outer stalk layer and cutting the lemongrass into thicker pieces. 
  • Lightly crush the lime leaves and peel and cut the Thai ginger in smaller stripes. Place the lemongrass, lime and that ginger pieces into the simmering coconut milk. Let it simmer on low heat for 5 minutes approximately so that the milk takes up the aroma.
  • Then add the cut chicken with sliced mushroom pieces to the simmering coconut milk. 
  •  Let it cook on low heat for about 10 minutes. When stirring occasionally the milk, make sure to slowly stir it, because coconut milk is a bit sensible. Never bring the soup to a rolling boil, the coconut milk won't like it and will curdle.
  • Once the chicken and mushrooms are cooked add the chili pieces, fish sauce, and lime and cook for another minute or two on low heat. Taste with salt and take from the heat.
  • Just before serving, take out the lemongrass pieces and lime leaves and add the tomato pieces and chopped coriander.
  • Serve hot!