Everyone loves this spicy soup from the Central Plain of Thailand. It takes only few minutes to prepare and cook it.
750 ml chicken stock
1 lemongrass stalk, flattened all the way through
2 kaffir lime leaves, bruised
60 g galangal, sliced
1 kaffir lime leaf
1 coriander root, lightly crushed
50 g onion, sliced 25 g shallot, sliced 2 tablespoons fish sauce 1 pinch salt 1 tablespoon roasted chilli paste 2 tablespoons tamarind juice 1 teaspoon coconut sugar
150 g chicken tenderloin, sliced 100 g mushrooms such as oyster mushrooms (cut in half), king oyster mushrooms (sliced), straw mushrooms (cut in half) or shimeji mushrooms 2 fresh bird's eye chillies, thinly sliced (optional) 4 cherry tomatoes, halved 3 coriander sprigs, chopped
Bring the chicken stock to the boil. Add the galangal, kaffir leaves, lemongrass, coriander root, onion, shallot, fish sauce, salt, roasted chilli paste, tamarind, sugar and chicken. Simmer over low heat, covered, for 10 minutes. Add the mushrooms and cook for another 3 minutes. Taste to adjust the seasoning. Remove the galanga, kaffir leaves, lemongrass and coriander root. Add the sliced bird's eye chillies, if using. Transfer to serving bowls and garnish with tomato and coriander.