Tom Kha Gai

Cut the chicken breast (500 g) into thin strips about 0.5 cm thick. Cut the mushrooms (200 g) into large pieces or tear them apart by hand. Slice the galangal (30 g) into thin rounds, bruise the lemongrass stalks (2) with the flat side of a knife and cut into 4-5 cm pieces, and tear the kaffir lime leaves (5) along the central vein to help release their aroma.

Bring 600 ml of water to a boil in a saucepan, then add the galangal, lemongrass, and kaffir lime leaves. Simmer over medium heat for 7 minutes to let the broth infuse with the herbs' aroma.

Add the chicken breast to the fragrant broth and cook for 6-7 minutes until the meat is cooked through.

Add the mushrooms and Thai bird's eye chili peppers (3, halved or lightly crushed with the flat side of a knife) and cook for another 3-4 minutes until the mushrooms are tender.

Pour in the coconut milk (400 ml), add the fish sauce (3 tbsp) and sugar (1 tbsp). Stir and let the soup warm through over low heat for 2-3 minutes, without letting it boil hard, so the coconut milk doesn't separate.

Remove the saucepan from the heat, squeeze the juice of 2 limes directly into the soup, and season with salt to taste.

Before serving, remove the pieces of galangal, lemongrass, and kaffir lime leaves — they are not meant to be eaten, as they were only used to flavor the broth. Sprinkle the soup with fresh cilantro (10 g) and serve hot, with rice on the side if desired.