Tom Kha Mushroom. Coconut and galangal broth with mushrooms

Prepare ingredients as picture no.1. Sliced lemongrass into big chunks, slice galangal into think slices. Bash lemongrass and galangal with mortar or rolling pin.

Pour some coconut milk into a saucepan. Heat in low heat. Add lemongrass, galangal, kaffir lime leaves then stir well.

Add palm sugar, fish sauce and tamarind. Stir well.

Add chilli and mushrooms and stir well again.

Pour onto a serving bowl, drizzle tiny bit of chilli jam oil. Garnish with chilli and coriander. This dish can be served for starter or side dish to have with rice and/or stir fried.