Thai Chicken Soup with Coconut Milk

4 servings

500 g chicken meat cut in thin slices
2 red chili peppers
1 lemon grass cut into slices
1 tbsp oil
1 tbsp fish sauce
1 tbsp sugar
2 tbsp juice from grated ginger
3 leaves of kaffir lime (or grated lemon skin from one lemon if you can’t find kaffir leaves)
7 dl chicken broth
400 ml coconut milk
1 lime
10 cherry tomatoes cut in half
250 g champignons cut in half
5 green onions, chopped
2 tbsp chopped coriander

Cut the chicken meat in thin slices. Clean the chili and cut into thin slices. Trim off the very end of the lemon grass root. Smash with the side of knife, cut into 2 cm pieces.

Fry chicken on medium heat, together with chili and lemon grass for around 5 minutes. Season with salt.  Add fish sauce, juice from ginger, lime leaves or (grated lime skin from one lime if you can’t find kaffir leaves). Add the chicken broth and coconut milk. Bring to boil and let it cook over low heat around 10 minutes. Stir gently from time to time. Add fresh juice of lime and taste .

At the end add mushrooms, green salad onion, tomatoes and let it cook for one minute. Garnish with chopped coriander leaves.
Serve and enjoy!