By Runiyas Thai Kitchen

Tom Kha Kai Thai coconut soup spicy with a hint of galangal

Ingredients

4 servings

1chicken breast

1chicken drumstick

1chicken thigh

1can coconut cream

120gOyster mushrooms

1lemongrass

2 PiecesGalangal

0.25red onion

2 Tbspchilli oil

1 Tbspsugar

1 tspsalt

4Kaffer lime leaves

6Bird's-eye chilli

1lime

1 glasswater

coriander leaves

Instructions

Preparing the ingredients

Step 1

Slice chicken Breast into thick slices

Cutting Board

Knife

Step 2

Cut and open up the top of the thigh

Step 3

Cut and open up the top of the drumstick

Step 4

Slice the Galangal

Step 5

Slice the Red onion into big triangles

Step 6

Slice the lemongrass

Step 7

Slice the Bird's-eye chili

Step 8

Pull apart the Oyster mushrooms

Step 9

Remove the Kaffir Lime leaves from stems

Step 10

Slice the Lime into big pieces

Step 11

Use mortar and pestle to crush half the Galangal and half of the Red onion

Putting it all together

Step 12

Warm up pot and bring 1/4 can Coconut cream to boil

Step 13

Add pounded galangal and onion first

Step 14

Add glass of water and bring to boil

Step 15

Add all the chicken

Step 16

Add other half Sliced Galangal

Step 17

Add other half Sliced Red Onion

Step 18

Add sliced Lemongrass

Step 19

Add rest of the coconut cream and bring to boil

Step 20

Add the Oyster mushrooms and boil a bit more

Step 21

Lastly add the Kaffir Lime Leaves for aroma

Step 22

Boil for 25 min until everything is nicely cooked

Preparing the dish

Step 23

Squeeze the lime over the dish just before serving to ensure best aroma and flavor

Step 24

Add the chili oil

Step 25

Use Coriander leaves and Bird's-eye chili to garnish the dish and enjoy