Ingredients
- 300 ml water
- 200 ml coconut milk
- 20 g lemongrass sliced
- 30 g ginger sliced
- 4 dried chilies optional, to taste
- 1 Bell Pepper (Any color)
- 1 tablespoon fish sauce
- 0.5 tablespoon tamarind paste
- 0.5 tablespoon salt
- 0.5 tablespoon sugar
- 100 g dry mushrooms, sliced
- 250 g chicken, cut into square pieces
- 4g coriander to taste
- 4 spring onions roughly chopped, to taste
Preparation
- In a wok or pot, heat water and coconut milk over medium heat until gently boiling. Add lemongrass, ginger, and dried chilies to the mixture.
- Once the base of the soup is boiling, add fish sauce, tamarind paste, salt, and sugar. Stir until the sugar has fully dissolved. Then, add mushrooms and chicken to the boiling broth. Cook for approximately 2 minutes, or until the chicken is thoroughly cooked.
- Stir in spring onions, coriander.
Remove the pan from the heat and serve the soup immediately. Enjoy!
