Tom Kha Kai, the recipe for chicken soup with lemon coconut milk

Preparation of Tom Kha kai

• First take the inch-sized piece of galangal, cut off the stems and slice the root thinly.
  

  This can be a little difficult, so you may have to crush it with the top of your knife with your palm.
• Next, take your lemongrass, cut off the bottom, remove the outer layer of skin, then cut it diagonally into strips of about 1 inch.
  

  This will help release its incredible fragrance.
• Heat a saucepan over medium heat, and add about 3 cups of coconut milk. 
  

  Add the sliced galangal and lemongrass.
• When your coconut milk starts to heat up, go back to your chopping board and slice the chicken.
  

  Slice the chicken into medium-sized pieces - they can be large.
• Just before the coconut milk starts to boil, add the chicken, then add the remaining 3 cups of coconut milk.
  Now lower the heat to a medium level, as you don't want the coconut milk to heat up too quickly or burn.
• Prepare your Thai chillies by removing the stems and cutting them diagonally.
  

  Add them directly to the soup.
• Stir the soup, then add the oyster mushrooms
  
• Your coconut milk should not boil, keep it on a low heat.
  Because coconut milk is so delicate, when stirring, make sure you move your spoon in one direction only, otherwise you run the risk of the coconut milk being shaken too much and it will start to curdle.

  Be gentle with the coconut milk.
• Go back to your chopping board and peel and slice 2 small white onions into thick wedges (if your onion is really big, use only 1).
  Then put the onions in the soup.
• Next, cut your tomatoes in the same way as your onions, into thick wedges.
  Wait until your tom kha kai is about to boil, then add the tomatoes.
• Take the combava leaves, crush them, crumple them up with your hand to release their flavour and throw them directly into the soup.
  
• Now add about ½ teaspoon of salt to start (taste to see if it is enough).
  
• Stir your tom kha kai slowly and gently, for about 5-10 minutes, making sure it doesn't boil - and if it does - turn down the heat.
  

  The chicken, onions, tomatoes and other ingredients should be fully cooked, but the coconut milk should not be overcooked.
• After about 5 to 10 minutes of cooking, turn off the heat completely.
• Go back to your chopping board, chop a handful of fresh coriander and add it to the soup.
  The coriander will cook in the already hot soup.
• The last step is to put some lime juice in a separate bowl, then add about 4 tablespoons of lime juice to the tom kha kai.
  

  And it's ready to be served.
• Be sure to do a taste test to make sure it is salty and sour enough.
  You may need to add a little salt or lemon juice to get the flavour you want.