Coconut Soup with Chicken and Mushrooms
Rinse meat, pat dry and cut into strips. Clean and halve mushrooms. Rinse and finely chop cilantro roots, pluck off leaves and set aside. Rinse galangal and slice thinly. Rinse and peel lemongrass, cut 1 stalk diagonally into thin slices and set aside. Crush second lemongrass stalk.
Remove thick upper part of coconut milk and pour into a wok. Simmer for about 3 minutes, add chopped cilantro root and cook for about 1 minute. Add galangal, crushed lemongrass and lime leaves. Bring to a boil and add approximately 500 ml (approximately 2 cups) of water, fish sauce and soy sauce. Bring to a boil again, add chicken and mushrooms and cook for about 7 minutes, stirring occasionally.
Rinse chile pepper and halve lengthwise.
Remove crushed lemongrass from soup. Season soup with lime juice, sugar and salt. Pour into bowls and garnish with chile pepper, lemongrass and cilantro. Serve.