>> source: Aromdii Cooking School, Chiang Mai
>> servings: 1
>> time: 20 minutes

-- Tom Ka Kai (Chicken in Coconut Milk Soup)

Heat @coconut milk{250%g} (half water, half coconut cream) in a #pot{} over medium heat.

Add @lemongrass{1%stalk} diagonally cut, @chillies{1-5} crushed, @galangal{3-5%slices}, @onion{0.5} big sliced, and @kaffir lime leaf{1} stem removed. Cook until fragrant, then add @chicken{5-10%pieces} sliced.

Add @mushrooms{1%handful} (oyster or straw) and season with @fish sauce{1.5%tbsp} and @sugar{1%tsp}.

Remove from heat and squeeze in @lime juice{1%tbsp}. Top with @spring onion and coriander{1%tbsp} rough chopped.