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.