Thai Tom Kha Kai Soup (coconut, chicken and galangal)

Ingredients (for 2 large bowls of soup)

• 500 ml of coconut milk
• 500 ml of chicken broth
• 100 g grated galangal (or 60 g grated fresh ginger)
• 1 stalk of lemongrass
• 2 kaffir lime leaves
• 2 chopped shallots
• 3 boneless chicken thighs, cut into strips
• 1 Thai chili pepper (adjust according to your heat tolerance)
• 15 ml of tamarind concentrate
• 30 ml of fish sauce
• The juice of 1 lime
• 2 portobello mushrooms, sliced
• Fresh coriander for finishing

Preparation

1. In a saucepan, heat 2 tablespoons of vegetable oil (canola, sunflower, or peanut). Add the chopped shallots and sweat them.
2. Add the chicken strips and brown them lightly on all sides.
3. Pour in the coconut milk and chicken stock, then add the lemongrass cut in half lengthwise, the grated galangal, the kaffir lime leaves, half the chili pepper (without the seeds), the tamarind concentrate and 1 tablespoon of fish sauce.
4. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes over low heat.
5. Stir in the sliced mushrooms and lime juice. Adjust the seasoning by adding the remaining fish sauce and chili pepper if necessary.
6. Remove the lemongrass and kaffir lime leaves before serving.
7. Divide the hot soup among bowls and sprinkle with fresh cilantro.