Close your eyes and experience the flavours of Thailand with this delicious tom kha kai. The combination of the fresh taste of lime and lemongrass and the spicy tang of cayenne pepper guarantees a sensational flavour.
Slice the onion into half rings. Finely slice the garlic and slice the ginger. Slice the lemongrass into 4 cm chunks Halve cayenne pepper lengthwise, remove the seeds and finely slice the flesh.
Heat the coconut oil in a frying pan. Stir fry the onion on a medium heat in about 3 minutes. Slice the chicken into 2 cm chunks. Add to the pan and stir fry for 2 minutes. Add the garlic, ginger, lemongrass and cayenne pepper and fry for 2 minutes. Add 1 litre of hot water, add the stock cube and coconut milk and bring to the boil.
Halve the sweet pepper, remove the seeds and stalk and slice the flesh into strips. Slice the mushrooms. Add to the soup and simmer on a low heat for another 10 minutes.
Squeeze the limes. Season the soup with lime juice, ginger syrup, fish sauce and salt to taste.
Tip: Garnish the soup with coarsely chopped fresh coriander.
