Tom Kha Gai (Thai Coconut Chicken Soup)

• 2 pieces Lemongrass
• 6 leaves Fresh kaffir lime leaf
• 2 tsp Galangal paste
• 800 ml Coconut milk
• 400 ml Water
• 500 g Chicken thighs, boneless, skinless
• 250 g Button mushrooms
• 1 piece Red chili pepper
• 2 tbsp Fish sauce
• 2 pieces Lime
• 15 g Fresh coriander

1. Trim the lemongrass and lightly bash it to bruise. Tear the kaffir lime leaves to release their aroma. Thinly slice the red chilli, slice the mushrooms, and cut the chicken into bite-sized pieces.
2. Put the coconut milk and water into a large pot and bring to a gentle simmer over medium heat. Stir in the lemongrass, kaffir lime leaves and galangal paste, then simmer for 5 minutes so the broth becomes fragrant. Keep it at a gentle simmer, not a rolling boil.
3. Add the chicken and simmer for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and tender. Add the mushrooms and sliced chilli, then simmer for 3 to 4 minutes until the mushrooms are tender. Skim any foam from the surface if needed.
4. Take the pot off the heat and stir in the fish sauce. Squeeze in the lime juice, starting with 1 lime and adding more to taste. Ladle into bowls and finish with fresh coriander.

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