Tom Kha Gai with Rice

Ingredients

Quantities are for one portion.

• 1stalk lemongrass, bruised and cut into sections
• 150 gchicken breast, sliced
• 50 gmushrooms, halved
• 150 mlcoconut milk
• 70 gdry jasmine rice
• 2thick slices fresh galangals
• 1kaffir lime leaf, torn
• 1lime, juiced
• 1 tspfish sauce

Method

1. Steam the jasmine rice in a small pot until fluffy. Keep warm.
2. Pour the coconut milk into a pot over medium heat. Add the bruised lemongrass, galangal slices, and torn kaffir lime leaf.
3. Simmer gently to infuse the coconut milk with the aromatics. Do not let it boil.
4. Add the sliced chicken breast and the halved mushrooms to the fragrant milk.
5. Poach the chicken gently until it turns opaque and cooks through.
6. Season the soup with the fish sauce. Turn off the heat.
7. Stir in the fresh lime juice. Serve the creamy, aromatic bowl of soup hot, accompanied by a plate of steamed jasmine rice. (Note: diners should leave the hard aromatics in the bowl).