Tom Kha Soup

Melt 1 tsp butter in a frying pan at a low flame.

Add 1 tbsp chopped onion, 1 tbsp chopped spring onion, 1/2 tbsp chopped ginger, 1 tbsp chopped celery and then sauté.

Once the mixture is reduced to half the volume, add 1/8 tsp salt, 1/2 cup coconut milk, 100 ml chicken stalk and stir well.

Once the soup starts simmering, add 1/2 tsp garlic and strain.

To the strained soup, add 50gm of boiled chicken, 1/4 cup of diced button mushroom, 2 basil leaves and 1 tsp lemon juice. Mixing well allow it to cook.

Garnish with basil leaves.

Serve hot.