Tom Kha Gai Soup

• 2 chicken fillets
• 200 grams white mushrooms
• 2 lemongrass stalks
• Red Thai peppers (optional, to taste)
• 1 bouillon cube
• 400 ml (light) coconut milk
• Lime juice (from 1 lime)
• Soy sauce (to taste)
• 4 tspThe Spice Club Thai·ORDER🛍️
• The Spice Club Poke (optional, for garnish)·ORDER🛍️
• The Spice Club Coco & Hazel (optional, for garnish)·ORDER🛍️
• 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 stalks into 5 cm pieces.
• Slice the red Thai peppers (if using).

Step 2: Prepare the Broth

• In a large saucepan, bring a stock cube and the lemongrass stalks to the boil in 800ml of 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 Peppers, 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. Ladle the soup into bowls.

Step 7: Garnish and Enjoy

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