Tom Kha Gai - Thai chicken soup with coconut milk
A super aromatic Thai chicken soup with coconut milk. The chicken is tender, and the creamy slightly citrusy broth made with coconut milk. A truly an explosion of flavours and aromas.
Place the coconut milk in a saucepan and bring to medium heat. (Note: If using canned coconut milk, dilute with a little chicken stock or water);
Add the pieces of galangal (or ginger), lemongrass, the kaffir lime leaves and the onion;
As soon as it boils, add the chicken breast pieces and cook for 5 minutes over low heat;
Add mushrooms and cherry tomatoes, cook for a few more minutes until the chicken is cooked;
Turn off the heat and add the lime juice, fish sauce and peppers. Adjust the salt;
Serve with the chopped coriander leaves.