Tom Kha Gai – Soup

4 cups coconut milk
4 cm piece of galangal, sliced
2 lemongrass stalks, bruised and sliced
6 kaffir lime leaves, crushed
200g chicken thighs, thinly sliced
100g straw mushrooms (or shitake mushrooms), quartered
2 tbsp fish sauce
1 tsp white sugar
¼ cup lime juice
1 long red chilli, finely sliced
Roughly chopped coriander to serve

1.Place coconut milk, galangal, lemongrass, lime leaves and 1 cup of water in a saucepan and bring to a simmer.

2. Add chicken and simmer for 10 minutes or until chicken is cooked through.

3.Add mushrooms and simmer for another 2 minutes.

4. Stir through fish sauce, sugar and lime juice.

5. Remove from heat and ladle into bowls. Top with coriander and chilli and serve.