Tom kha gai

• Chicken Stock3½ cups
• Coconut Milk1¾ lb
• Galangal Paste2 tablespoons
• Lemongrass Stalks2
• Lime Leaves8
• Chicken Thighs1 lb
• Oyster Mushrooms10½ oz
• Birds-eye Chillies6
• Caster Sugar1 tablespoon
• Fish Sauce5 tablespoons
• LimeJuice of 3
• Coriander LeavesTo serve
• RiceTo serve

Instructions

1. 1

   Pour the chicken stock and coconut milk into a large saucepan set over a medium heat.

2. 2

   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.

3. 3

   Cook for 8-10 mins until tender and cooked through.

4. 4

   Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through.

5. 5

   Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice.

6. 6

   Taste and add the remaining if required.

7. 7

   Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon.

8. 8

   Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side.

9. 9

   Will keep chilled for up to three days.

10. 10

    Leave to cool first.