Tom Yam Gai – Hot and Sour Chicken Soup with Galangal and Lemongrass

Soak the dried shiitake mushrooms in cold water for at least one hour.

Drain and remove the stems and other hard parts, woodiness or dried soil.

Cut into bite-sized pieces, rinse repeatedly in cold water until clear and drain thoroughly.

Heat the oil in a wok and add the finely chopped garlic, finely sliced lemongrass and finely chopped galangal, stirring throughout to lightly color.

Add the chicken breast fillets with skin, cut into bite-sized pieces, and stir-fry for two to three minutes, turning several times, until they have turned a golden yellow to light brown color.

One after the other, add the previously soaked shiitake mushrooms and the fresh, cleaned shiitake mushrooms cut into bite-sized pieces or possibly brown mushrooms and continue cooking for about one minute, turning several times, until they begin to release liquid.

Pour in the red and green chilies, halved lengthwise, the lemongrass leaves, the finely chopped cilantro roots, the kaffir lime leaves, bent a few times, and the galangal, not quite a finger long and cut into thin slices along the grain, extinguish with the chicken broth and bubble once briefly.

Lower the heat, add the halved spring onions cut crosswise into diamonds, the basil leaves and the halved cherry tomatoes.

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