Thai chicken and coconut soup

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 230 g boneless chicken in thin strips
• 20 canned straw mushrooms, drained
• 360 ml coconut milk and 240 ml water
• 1 lemongrass stalk, bruised and cut into lengths
• 6 makrut lime leaves and 6 slices galangal
• Up to 8 small chillies, to taste
• 3 tbsp fish sauce, adjustable
• 2 1/2 tbsp lime juice
• 1 tbsp chopped coriander

Step-by-step method

1. Slice chicken thinly and drain mushrooms; lightly bruise lemongrass and chillies.
2. Put water, lemongrass, galangal, chillies and lime leaves in a pot and bring to a boil.
3. Add mushrooms and chicken; cook over medium heat until the strips are cooked through.
4. Add coconut milk and simmer for another 2 minutes, stirring gently.
5. Turn off heat, season with lime and fish sauce to taste and finish with coriander. Remove fibrous aromatics when serving.