This classic Thai soup with onions, mushrooms and tomatoes features the rich and creamy taste of coconut milk.
You can make it vegetarian version by using tofu instead of chicken, or it can also be made without any tofu or meat.
- Pour the coconut milk and water into a pot on high heat. Add the lemongrass, galangal and turmeric, and bring to a boil.
- Add the chicken, tomatoes, onions and mushrooms. Cook for 3-4 minutes.
- Add the kaffir lime leaf, then squeeze in the lime juice and add the chilies.
- Turn off the heat. Add the coriander, green onions and then the soy sauce, starting with 1 teaspoon and adding a little bit more if needed.