My Favourite Recipes: Thai

Method

Put stock in a saucepan and bring to the boil. Add lime leaves, galangal, lemongrass, sugar and fish sauce, and simmer for 2 mins.

Add thinly sliced chicken, coconut milk and lemon juice, bring to the boil and simmer for a further 2 minutes.

Add lime juice and bruised chillies, and bring back to boil, then take off heat.

Serve garnished with coriander.

  Tom Kha Gai
Chicken, Coconut & Galangal Soup

Ingredients

250 mlChicken Stock
4Lime Leaves
1.5 inGalangal, very thinly sliced
1 stickLemongrass, bruised
0.5 tbsSugar
4 tbsFish Sauce
250gChicken Breast, sliced thinly
400mlCoconut Milk
2 tbsLemon Juice
2 tbsLime Juice
4Thai Small Red Chilli, bruised
sprigCoriander