Thai chicken coconut soup (Tom kha kai) ต้มข่าไก่

#ต้มข่าไก่#thaifood#coconutsoup Preparation 10 minutes Cook time 10 minutes Serving Serves 4 Ingredients 500 g. of chicken thigh, diced 100 g. of oyster mushroom, sliced 1 cup of coconut cream 1 cup of water 2 stalks of lemongrass lower white part, chopped into 1 inch chunks 20 g. of kaffir lime leaves, remove stem, tear by hand 50 g. of galangal, sliced 5 shallots, peeled 2 tsp of salt ½ cup of plam sugar 3 tbsp of fish sauce 3 tbsp of tamarind puree 3 tbsp of fresh lime juice Fresh chilli, smashed Fresh coriander leaves Preparation 1.Put water and coconut cream into a pot over a high heat, add lemongrass, galangal, shallots and kaffir lime leaves bring them to simmer to infuse the herbs into the broth. 2.Add chicken and mushroom allow them to boil without stir. 3.Once they boil reduce heat to medium heat then add salt, sugar, fish sauce and tamarind puree to taste. 4.When the chicken is cooked through, pop in the smashed chilies and remove the pot from heat and add lime juice to taste. 5.Garnish with coriander leaves. Enjoy with jasmine rice.