Tom Kha soup

Cut the lemongrass (1 stalk) into several pieces and crush it to crack the shell. Crush the chili peppers (5–6 pieces). Peel the galangal (1 piece the size of a thumb) and slice it thinly. Tear the kaffir lime leaves (5–6 pieces) into parts.

Combine the chicken broth (750 ml) and coconut milk (250 ml). Add the lemongrass, galangal, and lime leaves. Heat on medium for 20–30 minutes without bringing to a boil.

Cut the chicken fillet (400 g) into small pieces. Halve the mushrooms (200 g). If using vegetables, add cherry tomatoes (100 g) or Thai eggplants (optional).

Add the chicken, mushrooms, and vegetables to the soup. Cook for 8–10 minutes until the chicken is cooked through, without boiling.

Remove the pot from heat. Add fish sauce (2 tbsp), lime juice (1–2 pieces), and erythritol or allulose (1 tsp or to taste).

Adjust the flavor to achieve a balance of spiciness, acidity, and saltiness with a hint of coconut sweetness.

Garnish the soup with fresh cilantro (a small bunch) and serve hot.