Chicken, Coconut and Galangal Soup

• coconut milk↗750 ml
• lemongrass2

  white part only (each cut into a tassel or bruised)

• piece galangal5 cm

  cut into several pieces

• asian shallots↗4

  smashed with the flat side of a cleaver

• skinless chicken breasts↗400 g

  cut into slices

• fish sauce↗2 tablespoons
• palm sugar↗1 tablespoon
• baby tomatoes↗200 g

  cut into bite-sized pieces if large

• straw mushrooms or 150 g bottom mushrooms150 g
• lime juice↗3 tablespoons
• makrut fresh lime leaves↗6

  torn in half

• bird chilies↗3 -5

  stems removed, bruised or 2 long red chilies, seeded and finely sliced

• fresh coriander leaves↗3

  to garnish

Step-by-step instructions

1. 1

   Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.

2. 2

   Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.

3. 3

   Add the tomatoes and mushrooms and simmer for 2-3 minutes.

4. 4

   Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.

5. 5

   Taste, then adjust the seasoning if necessary.

6. 6

   This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.

7. 7

   Serve garnished with coriander leaves.