TOM KHA KAI ( chicken soup with galangal)

Ingredients:

150 cc coconut milk

50 cc water

30 g chicken (slice)

1 - 2 pcs chili ( smashed)

1/4 cup mushroom, halved

1/2 cup (1/4 onion and 1/2 tomato cut in 3

2 tbs fresh galangal, sliced

2 kaffir lime leaves (remember to remove stem)

1 - 1/2 tbsp lime juice (squeeze fresh fruit)

1 tbsp sugar

1 tbsp fish sauce or soy sauce

1/4 cup coriander or celery and green onion

1 tbsp seasoning powder flavour (look at chicken green curry post)

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1 tbsp lemongrass - cut it 2,5 cm and smash it for more fragrance

1/2 tbsp chili paste

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Put coconut milk into the medium size pot, water, galangal, lemongrass, kaffir lime leves, chili and lime juice, oil of the thai chili paste and add seasoning flavor, soy sauce, sugar and let it boil.

At boiling point, add the chicken separating slices and tomato, mushrooms and onion. Choose your favorite consistence, crunchy or soft, it's up to you but remember that in thai cuisine it's better if vegetable are crunchy. Add coriander and green onion removing the pot from heat and....it's tasting time!

To serve, put in the bowl and garnish with chili halved.

It need more spicy, remember you always have your Thai chili paste!