Tom Kha Gai

Ingredients

• 500g chicken thigh fillets, sliced 1cm thick
• 600ml coconut milk
• 400ml chicken stock
• 10 slices galangal
• 2 lemongrass stalks, bruised and cut into 5cm lengths
• 6 kaffir lime leaves, torn
• 200g oyster or button mushrooms, sliced
• 4 tbsp fish sauce
• 4 tbsp lime juice
• 1 tbsp palm sugar
• 4 bird's eye chillies, bruised
• Handful coriander leaves

Before you cook

• Slice the chicken thighs into 1cm strips
• Slice the galangal into thin coins, cutting across the grain
• Bruise the lemongrass and cut it into 5cm lengths
• Tear the lime leaves away from their central ribs
• Slice the mushrooms and juice the limes

Steps

1. Pour the chicken stock into a pot and add the galangal, lemongrass and torn lime leaves.
2. Bring the stock to a simmer and let the aromatics steep for ten minutes.
3. Pour in the coconut milk and bring the pot back to a bare simmer without letting it boil hard.
4. Add the sliced chicken and poach it gently for six minutes.
5. Add the mushrooms and bruised chillies and cook for three more minutes.
6. Take the pot off the heat.
7. Stir in the fish sauce, palm sugar and lime juice.
8. Taste the broth and adjust it until the coconut richness is cut cleanly by the lime.
9. Ladle into bowls and finish with coriander leaves.
10. Tell everyone at the table to eat around the galangal, lemongrass and lime leaf rather than chew them.