Ingredients:

• 250 g sliced chicken breast
• 1 can straw mushrooms
• 1 cup chicken stock
• 1 can coconut milk
• 2 tbsp. fish sauce
• 2 tbsp. lime juice
• 4 slices of galangal
• 2 cups cabbage
• 1 tbsp. pounded chili
• 1 tbsp. chopped cilantro

Method:

1. Heat the chicken stock in a saucepan for 2 minutes
2. Add sliced galangal, pounded chili, chicken, mushrooms and cabbage
3. Stir and cook for 2-3 minutes
4. Add coconut milk, lime juice, fish sauce
5. Stir and continue cooking for another minute
6. Transfer to a soup bowl and serve immediately, garnished with fresh cilantro

Source: Suwadee Monthatawil — Arun Thai Catering