• 1000ml coconut milk
• 500ml water
• 250g mushrooms (shiitake or button mushroom)
• 2 spring onions
• 1 chili pepper
• 1 lemongrass stalk
• 1 kefir lime leaf, in strips
• 1 lime, juice only
• 1 1/2 tbsp curry paste (red)
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• 4cm galangal, alternatively ginger
• 400g Planted Chicken, natural
• 1/2 bunch coriander
• 1/2 pack bamboo shoots
• Salt & pepper

Optional

• Rice noodles as a side dish

1. Clean the mushrooms, halve or cut into thin strips and set aside. Wash the chili pepper and cut into rings. Wash the spring onions, cut into rings with the green part and set aside. Peel off the outer leaves of the lemongrass, cut off the bottom end and crush with a heavy object. Cut the kefir lime leaf into thin strips. Peel and finely chop the galangal. Wash the coriander, roughly chop and set aside.
2. Heat a little oil in a large pan and fry the galangal, chili and planted chicken for 3 minutes. Add the cumin powder, paprika powder and curry paste and fry for a further minute.
3. Deglaze with coconut milk and water. Add the kefir lime leaf and lemongrass, bring to the boil again and simmer over a medium heat for 10 minutes.
4. Add the mushrooms after 10 minutes and simmer for a further 5 minutes. Season to taste with lime juice, salt and pepper.
5. Serve the tom kha gai soup in bowls and garnish with coriander, bamboo shoots and spring onions.

Note: If you like, you can pour the soup through a sieve before serving (collect the liquid in a blender jug) and briefly puree the liquid. This will make the soup really fluffy and light. Finally, pour the contents back into the fluffy soup and enjoy😊