Chicken coconut soup (Tom Ka Kai)

Chicken coconut soup (Tom Ka Kai)

400ml coconut milk

1 chicken fillet, cut into small dices

4-5 king prawns (optional)

1/2cup water

2 stalks lemon grass, finely chopped

2in length fresh galangal, chopped (optional)

4-5 kaffir lime leaves (optional)

100g button mushrooms, cut each in half

4-5 baby corns, cut each in half

1tsp soy sauce, 1tbsp fish sauce, and hint of granulated sugar

2 Thai red chillies, chopped

1 lime

1tbsp chopped fresh coriander

1)    Heat the coconut milk and water in a pot until it is boiled. Add the chopped lemon grass, galangal (optional) and kaffir lime leaves (optional). Stir for a few minutes.

2)    Seasoning the soup with 1tbsp fish sauce, 1tsp soy sauce, hint of sugar and lime juice. Stir again for a minute.

3)    Add the diced chicken and prawns (optional). Boil until it is cooked.

4)    Add the chopped mushrooms and baby corns. Boil until they are cooked.

5)    Stir constantly. Remove from the heat and add some chillies.

6)    Add some coriander leaves before serve.

7)    You can add 1tsp ‘Mae Pranom’ chilli oil for a nice kick of favour (optional).