Thom kha chicken

Boil the rice according to the instructions on the package.

Meanwhile, peel the ginger and cut finely. Cut the chicken fillet into pieces. Wipe the mushrooms clean and cut into quarters.

Heat the oil in a skillet or stir fry the ginger, chicken and curry paste for 3 minutes on a high heat. Change regularly.

Add the mushrooms and cook for another 2 minutes. Add the wok vegetable and cook for another 1 min. Pour in the coconut milk, bring to a boil and turn down the heat.

Clean the lime, grate the green skin and cut into segments. Cut the salad onion into slanting rings.

Divide the meal soup over the bowls, sprinkle with the lime zest and the salad onion. Serve with the rice and a lime wedge.