Tum Kha Gai
spicy chicken cocnut soup (2pp)

100 gr chicken breast
100 ml water
150 ml coconut milk
3 cm laos (galangal)
1 lemon grass
5 kaffir lime / jerut purut leaves
1 sprig coriander, chopped
4 red rawits (small chilies)
1 tbps lime juice
1 tsp salt
3 tbsp nam pla (fish sauce)

Cut the chicken breast into thin slices. Cut the lemon grass and the laos very fine. Pound the rawits fine into a paste. Heat in a pan the water and add the laos, the lemon grass, the salt and the lime leaves. When the water boils then add the chicken, the lime juice, the coconut milk and the nam pla and let it simmer for 6 minutes. Then add the coriander and the rawits and let in simmer for 1 minute.

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