Thai Tom Kha Gai Soup

COOKING TIME : 35 MIN
SPICINESS :
SERVES:

INGREDIENTS

8 cups (2 litre) – Of water
4 tbsp (60 mL) – Seafood Stock
4 stalks – Lemongrass
1 inch – Galangal
10 – Kaffir lime leaves
10 – Cili padi
5 cloves – Garlic
½ kg – Chicken breast cubes
300 gm – Oyster mushroom
1 tsp (5 mL) – Salt
1 tsp (5 mL) – Sugar
1 can (250 mL) – Coconut milk
1 tbsp (30 mL) – Fish sauce
8-10 tbsp (100mL) – Lime juice
Handful cilantro for garnish
Handful basil leaves for garnish

DIRECTIONS

1. Put two liters of water, one can of coconut milk and four tablespoons of Seafood Stock into a pot and boil it.
2. Lightly pound the lemongrass to release the flavor. Cut it into the slices.
3. Take a one-inch chunk of galangal root and slice it into slices.
4. Tear the kaffir lime leaves to release the flavor.
5. Lightly pound the chili padi on the cutting board to release the flavor
6. Peel the garlic. Put the garlic, chili padi, kaffir lime leaves, galangal and lemongrass into the
   boiling water.
7. Clean the chicken breast and cut it into chunks. Let the soup boil for 10 minutes and put the chicken
   into the soup
8. Put in the oyster mushrooms. Let the soup boil for 2-3 minutes.
9. Adjust the taste of the soup with salt, sugar and fish sauce.
10. Turn off the heat and prepare the lime juice. Adjust according to taste. Garnish the soup with cilantro before serving.