Tam yam khai or Thai chicken soup
4 dl chicken stock
4 finely crushed green chilli peppers
4 dl coconut milk
4 tbsp fish sauce
40 g galangal, finely sliced
1 stalk lemongrass, very finely sliced
4 coriander roots (fresh)
2 cloves of garlic
4 kaffir lime leaves, finely crushed
80 g mushrooms, sliced in four pieces
2 tablespoons lemon juice
fresh coriander leaves
200 g chicken breast, finely sliced
some drops of chilli paste oil
Let ½ of the chicken stock (only chicken and water) and ½ of the coconut milk + ½ of the coriander roots, ½ lemongrass, garlic and ½ galangal cook for half an hour, add more coriander root, lemongrass and green chilli peppers, fish sauce or a light soy sauce to the mixture and season with lemon juice, lime leaves or kaffir lime leaves. Strain, add the chopped raw mushroom and cook.
Add the chicken strips and cook briefly just before serving otherwise the chicken will become chewy.
Put the coriander leaves, galangal and very finely sliced lemongrass in a cup. Pour over the soup and garnish with some drops of chilli paste oil.
You can also add torn raw oyster mushrooms.
Don’t bring to the boil or the soup will curdle.