Tom kha gai

Instructions

1- step 1 Pour the chicken stock and coconut milk into a large saucepan set over a medium heat.

2- Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins.

3- Keeping at a gentle simmer, add the chicken.

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

5- step 2 Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through.

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

7- Taste and add the remaining if required.

8- step 3 Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon.

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

10- Will keep chilled for up to three days.

11- Leave to cool first.