Tom Kha Gai

Method

1. 1

   Build the broth

   Set a saucepan over medium heat and add the chicken stock, galangal, lemongrass and lime leaves. Bring to a gentle simmer over 5 minutes, then simmer for 10 minutes, until fragrant.

2. 2

   Add coconut milk

   Stir in the coconut milk and mushrooms over medium-low heat. Warm gently for 3 minutes, until steaming and just beginning to simmer.

3. 3

   Cook the chicken

   Add the chicken and keep the soup at a gentle simmer over medium-low heat for 5 to 7 minutes, stirring once, until the chicken is opaque throughout and reaches 74°C (165°F) at its thickest point.

4. 4

   Season the soup

   Stir in the fish sauce and palm sugar over low heat for 1 minute, until the sugar dissolves. Taste the broth before adding the lime.

5. 5

   Finish and serve

   Take the pan off the heat and stir in the lime juice and chilli. Taste and adjust with a little more lime or fish sauce if needed, then scatter over the coriander leaves. Serve hot.

Tips

• Keep the broth below a rolling boil before adding the coconut milk.
• Slice the chicken evenly so it cooks at the same rate.
• Taste before adding extra fish sauce, as the broth is already seasoned.

Swaps

• Use oyster mushrooms in place of shiitake mushrooms.
• Use light brown sugar in place of palm sugar.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently without boiling.