Tom kha gai coconut and lemongrass chicken soup

Ingredients

For 1 serving

• Chicken breast120 g
• Coconut milk100 ml
• Chicken broth300 ml
• Button mushrooms100 g
• Lemongrass15 g
• Ginger10 g
• Lime juice2 tablespoons
• Fish sauce2 teaspoons
• Jasmine rice50 g
• Cilantroto taste
• Saltto taste

Contains: fish, celery,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile bruise the lemongrass with the back of a knife and cut into pieces; peel and slice the ginger.
3. In a pan heat the chicken stock and coconut milk with the lemongrass and ginger and simmer over low heat for 8 minutes, until fragrant.
4. Meanwhile slice the chicken breast thinly and clean and slice the button mushrooms.
5. Add the chicken and mushrooms and cook for 8 minutes over medium-low heat, without a hard boil so the coconut doesn't split, until the chicken is white and tender.
6. Turn off the heat, season with the lime juice and fish sauce and serve with fresh coriander leaves and the rice on the side.