Thai Recipe

100 grams chicken, boned and sliced
½ cup straw mushrooms, halved
1 piece galangal, thinly sliced
1 stalk lemongrass, cut into 1-inch pieces
3 kaffir lime leaves, shredded
1 tbsp chilies, coarsely pounded
1 tbsp coriander leaves
1 ½ cup thick coconut milk

Seasoning
3 tbsp fish sauce
3 tbsp lemon juice

Preparation

1. Pour the coconut milk into the pot, bring to a boil, add chicken and simmer for 5 minutes.
2. Add the straw mushrooms, galangal and lemongrass.
3. When boiled, add the seasoning and chilies. Serve hot in a bowl. Garnish with the kaffir lime leaves and coriander.

Tips:

1. Gang Kha Kai taste is a bit of sour and spicy so don't need to put much of lemon and chilli.
2. Moreover, it must be fragrant of galangal so you should pound galangal until joicy before put it in the soup.