Tom kha gai

Ingredients

• Chicken Stock — 800 ml
• Coconut Milk — 800 g
• Galangal Paste — 2 tbsp
• Lemongrass Stalks — 2 pcs
• Lime Leaves — 8 pcs
• Chicken Thighs — 500 g
• Oyster Mushrooms — 300 g
• Birds-eye Chillies — 6 pcs
• Caster Sugar — 1 tbsp
• Fish Sauce — 5 tbsp
• Lime
• Coriander Leaves
• Rice

Steps

1. Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and 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. 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 the fish sauce and lime juice. Taste and add the remaining if required.
3. Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.