Tom kha gai

• chicken stock↗800ml ml
• coconut milk↗2 x 400g cans

  2 x 400g cans

• galangal paste↗2 tbsp tbsp
• lemongrass2 stalks

  trimmed, bruised and cut into large pieces

• lime leaves8

  torn in half

• skinless, boneless chicken thigh fillets↗500g g

  thinly sliced

• oyster mushrooms↗300g g

  cut into bite-sized pieces

• bird's eye chillies↗4-6

  according to your preference for heat, lightly bashed

• caster sugar↗1 tbsp tbsp
• fish sauce↗3-5 tbsp tbsp
• limes↗2-3

  juiced

• coriander leaves↗small handful of

  and steamed rice, to serve

Step-by-step instructions

1. 1

   Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.

2. 2

   Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.

3. 3

   Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.