800 ml coconut milk
250 ml veggie stock
400 g chicken breast Filets, diced
3-4 Thai green onions
100 g brown mushrooms
2 lemongrass stalks
4 cm galangal, peeled & chopped
4-5 kaffir lime leaves
2 red Thai chilis
2 tbs palm sugar
2 tbs fish sauce
Fresh coriander / cilantro
This light, fresh and creamy soup is a classic meal in the thai cruisine.
It´s easy to make and is a mixture of hot, sweet and sour taste. You will love it!
Bruise the lemongrass with your knife, cut rombases on top and cut in 3 pieces. Clean and halve the mushrooms. Wash, dry and cut the chicken breast in small pieces.
Add veggie broth, half of the coconut milk, lemongrass pieces, ginger, chili and palm sugar in a saucepan. Simmer it over medium heat for 5 minutes.
Add chicken, mushrooms and the other half of the coconut milk and simmer for 5 more minutes until the chicken is cooked.
Add fish sauce and the lime juice.
Serve in warm bowls with fresh mint and basil leaves.