Ingredients (4 pers.):
400g chicken breast (2 pieces)
3 lemon grass, white parts
6 slices galangal
8 kaffir lime leaves
4 coriander roots, lightly crushed
2 L water
Soup Sauce
3 tablespoons fish sauce
4 tablespoons tamarind juice (lime juice as substitute)
1 tablespoon sugar
2 cups Thai sweet basil leaves
2 small chilies
Instructions:
Cut chicken in small pieces.
Cook the chicken in the water with the lemon grass/galangal and kaffir lime leaves for 12 to 15 minutes.
Once the chicken is cooked, add the fish sauce, tamarind juice and sugar.
Just before turning off the heat, add the Thai basil into the soup.
Add some chilies.