Thom Kha Kai is a spicy, sour soup from Thailand filled with chicken, laos, sereh and coconut milk. 

Preparation time: 30 minutes
Persons: 4

INGREDIENTS

• 200g chopped chicken filet
• 900ml of water
• 1 can coconut milk*
• 1 tsp chicken bouillon*
• Oil

Herbs

• 2 stems sereh (lemongrass)*
• 2 cm laos*
• 2 lime leaves*
• 2 tsp green curry paste*
• 4 finely chopped Thai red peppers
• 4 finely chopped shallots* 

To add flavour 

• 2 Tbsp fish sauce*
• 4 Tbsp lime juice*
• 1 tsp sugar 

*Available at Oriental Webshop

HOW TO MAKE IT
Heat up the oil in a deep pan on medium heat. Cut the laos into thin slices and crush the lemongrass with the smooth side of the knife. Add the lemongrass, lime leaves, the red peppers, the shallot and the laos in the pan. Stir-fry it for 1 minute until it releases an aromatic smell. 

Scoop everything out of the pan and put it aside. Add the green curry to it and stir the paste for 1 minute. Then pour the coconut milk and the water into the pan and let it cook. 

Put the herbs and the chicken in the soup and add the chicken bouillon. Let it cook for 20 minutes on medium heat. 

Add flavour to it with the fish sauce, lime juice and sugar.

Enjoy your meal!