Tom Kha Gai Soup

• 2 chicken fillets
• 200 grams of white mushrooms
• 2 lemongrass stalks
• Red Thai chilies (optional, to taste)
• 4 teaspoonsTHE SPICE CLUB GREEN GODDESS or a stock cube
• 800 ml of water
• 400 ml (light) coconut milk
• 4 teaspoonsTHE SPICE CLUB THAI
• Lime juice (from 1 lime)
• Soy sauce (to taste)
• optional: THE SPICE CLUB POKEorTHE SPICE CLUB COCO & HAZELfor garnish
• salt and pepper to taste

Step 1: Prepare the Ingredients

• Cut the chicken fillets into thin slices.
• Cut the white mushrooms into slices.
• Bruise and cut the lemongrass stems into 5 cm pieces.
• Slice the red Thai chilies (if using).

Step 2: Prepare the Broth

• In a large saucepan, bring 4 tspTHE SPICE CLUB GREEN GODDESS(or a stock cube) and the lemongrass stems to the boil in 800 ml water over medium heat. Reduce heat and simmer for 5 minutes.

Step 3: Add Coconut Milk and Spices

• Add the (light) coconut milk and 4 teaspoonsTHE SPICE CLUB THAIto the pan. Stir well and bring the mixture to a gentle boil.

Step 4: Add Chicken and Mushrooms

• Add the chicken slices and mushrooms to the pan. Cook for 10 minutes or until the chicken is cooked through.

Step 5: Add Chilies, Lime Juice and Soy Sauce

• Stir in the red Thai chilies (if desired), lime juice and soy sauce. Cook for another 5 minutes.

Step 6: Remove Lemongrass Stems and Serve

• Remove the lemongrass stalks before serving. Spoon the soup into bowls.

Step 7: Garnish and Enjoy

• Garnish withTHE SPICE CLUB POKEorTHE SPICE CLUB COCO & HAZEL. Enjoy this flavorful Thai coconut chicken soup!