Step 1

Rinse, dry and peel mushrooms. Dice mushrooms into medium sized cubes. Cut chicken fillet into thin slices. Trim onion, lemongrass and chili pepper and cut into rings.

Step 2

Pour coconut milk into medium saucepan and place on a high heat. Bring to a boil and add mushrooms, lemongrass, onion, chili pepper, lime zest and ginger. Cook, lightly stirring, about 2-3 minutes, until appearance of flavor.

Step 3

Add fish sauce and lime juice. Bring to a boil. Then put chicken fillet and add sugar. Cook about 10 minutes on a high heat.

Step 4

Serve Tom Kha Gai warm in soup plates and decorate with fresh coriander leaves.