Tom ka khai

Name: tom ka khai
Total time: 40 min
Yield: 4
Ingredients: 1 liter chicken bouillon; 2 stem lemongrass; 2 clove garlic; 1 fresh ginger; 1 Red pepper; 300 gram chicken breast; 1 look coconut milk; 1 tablespoon Brown sugar; 200 gram Chestnut mushroom; 2 tablespoon Thai fish sauce; 75 gram bean sprouts; 1 hand coriander; 1 lime

Ingredients

1 liter chicken bouillon
2 stem lemongrass
2 clove garlic
1 fresh ginger
1 Red pepper
300 gram chicken breast
1 look coconut milk

1 tablespoon Brown sugar
200 gram Chestnut mushroom
2 tablespoon Thai fish sauce
75 gram bean sprouts
1 hand coriander
1 lime

Directions

Heat the stock in a soup pan and add the lemongrass, garlic, ginger and red pepper. Let simmer for about 10 minutes at a low setting.
Then add the chicken breast, coconut milk, sugar and mushrooms and simmer for about 20 minutes.
Remove the chicken fillet from the pan and pull it apart with 2 forks. Put the chicken back in the pan, add the fish sauce and bean sprouts and season with salt and pepper.
Serve the soup with the coriander and lime wedges.