Tom Kha Gai (Chicken and Coconut Soup)

2 x 400ml cans coconut milk

2 stalks lemongrass, sliced into 4cm batons

6cm piece of galangal, sliced

6 kaffir lime leaves

400g chicken thighs, cut into bite-sized pieces

200g straw mushrooms (or shitake mushrooms), quartered

¼ cup fish sauce

¼ cup lime (or lemon) juice

1 tsp sugar

1. Place coconut milk, 1 cup water, lemongrass, galangal and lime leaves in a large saucepan and bring to the boil.  

2. Add chicken and mushrooms and simmer over low heat until chicken is cooked.

3.Add fish sauce, lime juice and sugar.  

4. Taste and add more fish sauce, lemon juice or sugar if needed.  

5. Ladle into bowls and serve.