Tom kha gai

Ingredients

For 4 servings

• •800 ml chicken stock
• •2 x 400g cans coconut milk
• •2 c. à soupe galangal paste
• •2 stalks lemongrass trimmed, bruised and cut into large pieces
• •8 lime leaves torn in half
• •500 g skinless, boneless chicken thigh fillets thinly sliced
• •300 g oyster mushrooms cut into bite-sized pieces
• •4 -6 bird's eye chillies according to your preference for heat, lightly bashed
• •1 c. à soupe caster sugar
• •3 -5 tbsp fish sauce
• •2 -3 limes juiced
• •small handful of coriander leaves and steamed rice, to serve

Method

1. 1.Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
2. 2.Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
3. 3.Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.