This soup from the Central Plain is one of the best-known and most appreciated Thai dishes. It requires only 20 minutes to prepare and cook it.
500 ml chicken stock 1 lemongrass stalk, flattened all the way through 2 kaffir leaves, cut in half 60 g galangal, sliced 1 coriander root, lightly crushed 2 fresh bird's eye chillies, sliced 25 g shallot, sliced 3 tablespoons fish sauce 1 teaspoon coconut sugar 2 tablespoons tamarind juice
150 g chicken tenderloin or chicken thighs (debonned), sliced 100 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (halved) or shimeji mushrooms 250 ml coconut cream 4 cherry tomatoes, halved 1 tablespoon spring onions, chopped Bring the chicken stock to the boil. Add the kaffir leaves, galangal, coriander root, lemongrass stalk, bird's eye chilli, shallots, fish sauce, sugar, tamarind juice and chicken. Simmer over low heat, covered, for 10 minutes. Add the mushrooms and cook for another 3 minutes. Lower the heat (the soup should no longer boil) and add the coconut cream. Mix well and taste to adjust the seasoning. Remove the kaffir leaves, coriander root, lemongrass stalk and galangal. Pour into serving bowls. Garnish with tomatoes and spring onions.