Tom Kha Gai

Preparation

1. Wash and clean lemongrass and coriander root, squeeze with the flat side of the knife. Wash and clean galangal and cut into 5-8 thin slices. Clean and wash the spring onions. Cut 1 spring onion into rings and set aside. Leave the rest whole and put in a saucepan with lemon leaves and 750 ml cold water, bring to the boil and cover and simmer over low heat for 1 hour 30 minutes to 2 hours.
2. Rinse off the chicken breast fillets, pat dry and cut into strips. Clean and wash the chillies. Halve the chillies and straw mushrooms. Add both with meat and coconut milk to the stock and let simmer for about 10 minutes.
3. The juice of the limes to squeeze. Add to the soup with palm sugar and fish sauce. Serve the soup sprinkled with the coriander leaves and the remaining spring onion.