1/2 lime or 1-2 limes 2 tablespoons fish sauce to taste
Cut chicken into small pieces Drain and halve mushrooms Flatten lemongrass and cut into diagonal strips Cut galangal root into narrow slices Fold Kaffir lime leaves lengthwise, remove the central strand and quarter each leaf Flatten coriander roots as well, perhaps cut in half Cut coriander greens as well as spring onions Flatten chilies and cut in half Juice lime Preparation: Heat the chicken soup add 2/3 of the coconut milk, stirring until it boils (danger of clumping) add the meat – stirring only simmer on low heat add the mushrooms – mix in the remaining coconut milk add the kaffir leaves, lemon grass, galangal, coriander root ca. 5 min. Continue simmering on low heat Remove from heat and season with: a little bit of salt, 2-3 tablespoons of fish sauce, lime juice, and chilies.
(Take out the chilies after a while, if you don’t want it so spicy) Reheat, infuse a little bit and finally sprinkle coriander greens and spring onions on top. If necessary, remove the lemongrass, kaffir lime leaves, coriander root and galangal before or during the meal.
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