Easy Thai Chicken Soup with Tofu and Mushrooms

Ingredients

• 1/2 free-range chicken, cut into pieces
• Tofu, mushrooms, and meatballs (adjust quantity to preference)
• 700 ml water

For the Stir-Fry:

• 2 tomatoes, quartered
• 5 cloves garlic, minced
• 2 stalks lemongrass, bruised
• 1 piece ginger, bruised
• 1 piece galangal, bruised
• 1 teaspoon soy sauce
• 1 tablespoon lime juice
• Salt and sugar, to taste
• 1 tablespoon Bangkok chili sauce (optional, for a spicy kick)

Instructions

1. In a pot, bring 700 ml of water to a boil. Add the chicken pieces and cook until the chicken is tender and cooked through.

2. While the chicken is cooking, prepare the stir-fry ingredients. In a separate pan, heat a small amount of oil and sauté the minced garlic until fragrant.

3. Add the tomatoes, lemongrass, ginger, and galangal to the pan. Stir-fry briefly to release the flavors.

4. Add the sautéed mixture to the pot with the boiling chicken. Mix well.

5. Incorporate the tofu, mushrooms, and meatballs into the pot. Adjust the seasoning with soy sauce, lime juice, salt, and sugar. For an extra spicy flavor, add the Bangkok chili sauce if desired.

6. Let the soup simmer until all ingredients are well combined and the flavors meld together.

7. Taste and adjust seasoning as needed. Serve hot and enjoy the aromatic and flavorful Thai chicken soup!

This simple yet delicious Thai chicken soup is perfect for a comforting meal, bringing together a harmonious blend of savory, tangy, and slightly spicy notes. Enjoy the rich flavors and hearty ingredients in each bowl!