How to make
Boil the chicken briefly in slightly salted water with a spoonful of olive oil. Strain the broth and we will need 1.2 liters for the soup.
The mushrooms are cleaned, cut and sauteed in the remaining olive oil with a clove of garlic. The other two are grated or crushed and put in the chicken broth.
The broth is placed on the stove and mixed with coconut milk. Add the finely chopped lemongrass and chopped fresh coriander.
The galangal root can be used fresh or dehydrated and if you choose the second option, you will need to pre-soak it in warm water to hydrate it and then add it to the broth.
In case you find it difficult to find this root, you can replace it with ginger - 4-5 not very thick slices.
Boil the soup for 10 minutes over medium heat and add the fish broth, chopped boiled chicken fillet and mushrooms. Season with salt and hot chili. Leave it to boil for another 15 minutes and remove it from the heat.
The delicious and easy chicken Thai soup is served with slices of lime or lemon. The citrus juice squeezed in moderation in each portion is a wonderful addition to the chicken soup.
Enjoy your meal!
