Step-by-step tom yam kai (thai chicken soup)

Cut the pepper into pieces. Peel and finely chop the ginger. In a mortar, mash the pepper, garlic and ginger with salt to puree.

Heat the oil in a soup pan and fry the chicken in brown for about 10 minutes. Add the puree to the chicken and cook for 1 min.

Add the water and bring to the boil.

Clean the lime and grate the green skin off. Squeeze out the lime. Crush the lemongrass with a large knife or use a pan.

Add the lemongrass, along with the lime zest, the lime juice and the lime leaves to the soup.

Clean the mushrooms with kitchen paper. Break the stalks of the champigons and add the stalks to the soup.

Let the soup draw for 1 hour on low heat.

Sieve the soup. Take the chicken out and let it cool slightly. Remove the meat from the chicken with two forks and put the meat back into the soup.

Cut the hats of the chestnut mushrooms into slices. Heat the oil in a pan and fry the mushrooms for 5 minutes. Add them to the soup.

Squeeze out the lime. Season the soup with the fish sauce and the lime juice.

Cut the spring onion diagonally into thin rings and the coriander coarsely. Spoon the soup into bowls and sprinkle with the spring onions and coriander.