Tom Kha Gai (Chicken and Coconut)

Serves 4

1/2 hour

Ingredients

Coconut milk 2 tins

Water 200 ml

Galangal paste 1 tbsp

Lemongrass 4 stalks, bruised and cut into 2 inch long segments

Chicken breast 2, sliced

Mushrooms 8, sliced

Onion 1, sliced

Spring onion 4, finely chopped

Chillies 2, sliced (optional)

Tomato 3, cut into wedges

Kaffir lime leaves 6

Fish sauce 4 tbsp

Lime juice 2, juice of

Sugar 1 tbsp

Method

1. Put the coconut milk and water in a large saucepan and on a medium heat, bring to a boil stirring continuously.

2. Add the lemongrass and galangal paste and stir for 1 minute.

3. Add the chicken and bring to the boil. Continue to stir to prevent the coconut milk separating. Cook until the chicken has just turned white.

4. Add the mushrooms, onion and cook for 5 minutes at a gentle simmer.

5. Add the spring onion, chillies, tomato, kaffir lime leaves, fish sauce, lime juice, sugar and a teaspoon of salt. Stir everything together and simmer for a final couple of minutes before turning the heat off and allowing it to rest for 2 minutes.

6. Serve with jasmine rice.

7. Eat and enjoy!