Tom kha gai

Method

1. 1

   step 1 Pour 800 ml of chicken stock and 800 g of coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and Juice of 3 lime 8 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 5 tbsp of 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 To serve coriander leaves sprinkled over and steamed To serve rice on the side. Will keep chilled for up to three days. Leave to cool first.