CHICKEN IN COCONUT MILK SOUP (TOM KHA GAI)
Steps:
- Put the thick and thin coconut milk into a wok on high heat. Add the ginza, lemongrass, shallots, chilies, and mushrooms and bring to boil. Simmer for about 3-5 minutes and add the chicken and stir. Then add the fish sauce and kaffir lime leaves and bring back to boil. Add half the coriander leaves and turn off the heat. Stir in the lime juice. Serve garnished with the remaining coriander leaves and spring onions.
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