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

-- Tom Yum Chicken (Tom Yum Kai)

Bring @water{250%g} to a boil in a #pot{} over medium heat.

Add @lemongrass{1%stalk} diagonally cut, @galangal{3-5%slices}, @kaffir lime leaf{1} stem removed, @chillies{1-5} crushed, and @onion{0.5} big sliced.

When fragrant, add @chicken{5-10%pieces} cut into bite-size chunks.

Add @mushrooms{1%handful} and season with @fish sauce{1%tbsp} and @sugar{0.5%tsp}.

Squeeze in @lime juice{1%tbsp} and top with @spring onion{1} rough chopped and @coriander{1} rough chopped.