Ingredients
Lime (or lemon) Juice, 1 Tbsp
Thai Sweet Chili Paste (purchase), 1 tsp
Bird’s eye chili, 2
fish sauce, 1 Tblsp
chicken stock, 1 cup
straw mushrooms, 1 Tblsp (or button thinly sliced)
lemongrass, 1 Tblsp thinly sliced and smashed
galangal, 1 tsp thinly sliced
kaffir lime leaf, 1 cut into small pieces
chicken, 2 oz sliced
shallot, 2 pieces, smashed
cherry tomato, 2 each cut into half
coriander leaf, 1 (optional garnish)
deep fried dried chili, 1 (optional garnish)
coconut milk, 1 cup
Preparation
Place chicken stock in a wok. Bring to a boil. Add galangal, lemongrass and kaffir lime leaf. Add coconut milk and lightly stir until soup boils. Add tomato, straw mushrooms and chicken. Keep stirring until chicken turns white in color. Add spring onion, lime juice and fish sauce and chili. Pour soup into bowl. Garnish with fresh coriander leaf and fried chili.
