This recipe for Thailand's traditional Tom Kha Gai serves to people. It works well as an appetizer. As a main dish, you can pair it with rice noodles.
Main Course, Soup
8Kaffir Lime leaves
Cut the mushrooms, chicken, galangal, chilli and the lemon grass.
Put all ingredients except for the Chicken breast into a large sauce pan or Wok on a preheated stove. Bring to boil.
As soon as it boils lower the heat, let it simmer for 5 minutes.
Add the chicken breast and let it simmer on medium heat for 5 minutes.
Turn off the heat. Add some lime juice from a fresh lime.
Add the cilantro. If needed, also add some more sugar and fish sauce. Mix it well and let it cool down.
Serve right away OR let it cool down and warm up a few hours later.
Serve with more fresh Cilantro and chilis if needed.
Word of advice: Prepare the soup hours before you want to serve it. Let it cool down, warm up again on medium heat until it's hot & serve. The herbs will have unfolded properly and the taste difference is significant.
Use brown sugar and fish sauce generously until the soup is sweet and salty enough.
Don't overcook the Chicken. It will be well done after just a few minutes if you have cut the Chicken into thin slices or small cubes.
fine cooking, made in vienna - Recipe from https://manakish.at