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Chicken soup with lemongrass
Tom Khaa Gai
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Serves 4

1 lemongrass stem
4 lemon leaves
1 piece galanga
250 g (8 oz) mushrooms  
2 tomatoes  
1-2 ts chilli paste
500 g (1 lb) chicken fillets  
400 ml (13 fl oz) coconut milk
4 tb lemon juice  
4 tb fish sauce

= available at Asian grocers

Chicken soup

Takes 20 minutes

  1. Cut lemongrass into 3 cm long pieces, fold lemon leaves, wash galanga and slice.
  2. Cut mushrooms into half. Dice tomatoes.
  3. Slice chicken fillets.
  4. Heat coconut milk and add lemongrass. Simmer coconut milk for two minutes.
  5. Pour in 3/4 l (1 1/4 pts) water and heat. Add chicken, mushrooms and tomatoes and simmer for five minutes.
  6. Season with chilli paste, fish sauce and lemon juice. Remove lemongrass and lemon leaves before serving