Thai tom kha soup with chicken

Ingredients (serves 4)

• Chicken breast (raw)350 g
• Coconut milk (tinned)250 g
• Mushrooms (button)250 g
• Tomato150 g
• Lemon30 g
• Rice (dry)150 g

Also: Ginger, lemongrass or lemon zest, garlic, chilli, coriander, salt, water (~800 ml)

Method

1. Get ready: cut the chicken breast into thin strips, the mushrooms (250 g) into slices and the tomato (150 g) into wedges. Grate the ginger and the lemon zest.
2. Cook the rice: cover 150 g rice with 300 ml water, bring to the boil and cook covered over low heat for 12–15 min.
3. While the rice cooks, bring 800 ml water with the ginger, garlic, lemon zest or lemongrass and chilli to the boil in a pan over high heat (about 5 min).
4. Add the chicken and mushrooms and cook over medium heat for 8 min. Check: the chicken must not be pink inside and the juices must run clear.
5. Pour in 250 g coconut milk, add the tomato and warm through over low heat for 2–3 min, without letting it boil hard.
6. Salt lightly, squeeze in lemon juice to taste and sprinkle with coriander. Serve with the rice.