Boil the chicken breasts for about 5 minutes.
Pour the Haiku tom kha soup in a pot. Add the boiled chicken breasts.
Cover and cook for 15 minutes on low heat.
Chop the vegetables.
Remove stems from the mushrooms before slicing.
Dice the celery stalks.
Slice or julienne the red pepper.
Heat up the sesame oil in a wok. When it is hot, add the vegetables and sauté on high heat while constantly stirring for 15 minutes.
Remove the chicken from the soup and cut in cubes.
In a small bowl, mix the galanga, lemon grass and kaffir leaves. Set aside.
Assembling the verrines or bowls:
Start by placing a small serving of sautéed vegetables at the bottom of the verrines, followed by a layer of chicken.
Fill the verrine with the Haiku Tom Kha soup.
Top with a sprinkle of the galanga, Haiku lemon grass and kaffir leaves mix.