350 ml coconut milk; 1 chicken breast; a handful of shimeji mushrooms (alternatively shitake or button); 2-4 thai aubergines (optional); Tom Ka soup paste; a piece of palm sugar; the juice 1 lime; 3-4 tbsp fish sauce (Nam Pla); 1-2 fresh chilli peppers; 3-6 kaffir lime leaves; coriander
Tom Kha Gai (ต้มข่าไก่)
Cover the soup paste with 1 cup water, bring it to the boil and cook for 5 minutes. Add the coconut milk and bring the soup to the boil. Chop the aubergines and chicken into small pieces, roughly chop the onion, add them to the soup and simmer for 5 minutes. Add the mushrooms, kaffir lime, finely chopped chilli, palm sugar, fish sauce, and lime juice and stir well. Heat the ingredients through. Place a few coriander leaves in some bowls and pour over the soup. Serve alongside plain rice.