- 250ml Vegetable Stock
- 2 Chicken Breasts, sliced
- 2 Lemongrass Stalks
- 4-5 Kaffir Lime Leaves
- Thai Ginger, sliced
- 1-3 fresh red Chilies
- 1 can of quality Coconut Milk
- 1/2 Lime Juice
- 1-2 Tbsp. Fish Sauce
- 1 Tsp. brown Sugar
- fresh Coriander Leaves
- 3 spring Onions, sliced
- other Vegetables, like Tomatoes
Step one: Boil up the Vegetable Stock and Coconut Milk (mixed) in a large soup pot.
Step two: Lower the heat to low-Medium. Add the sliced Chicken Breasts, Lemongrass Stalks, Thai Ginger, red Chillies and the Kaffir Lime Leaves. Let it cook for about 10-15 min.
Step three: Add Mushrooms, spring Onions, brown Sugar, Fish Sauce and other Vegetables of your choice. Stir it up and let it cook for another 5-10 min.
Step four: Turn of the heat. Add the Lime Juice. Serve the Rice and Soup in two different bowls. Put the Coriander Leaves on top of the Tom Ka Gai and enjoy your meal!