A tangy coconut soup infused with Thai aromatics: chilli, lemongrass, galangal and lime leaves. Bite-size pieces of chicken thigh make it a satisfying meal and it’s ready in under 20 minutes for a quick weekend lunch or a midweek meal. Replace chicken with pork or seafood if you like.
3 birds’ eye chillies, roughly chopped
600ml (20 fl oz) coconut milk
1 stalk lemongrass, sliced
5cm (2 inches) piece galangal, sliced
3 kaffir lime leaves, stems removed
300g (10.6 oz) chicken thigh, cut into bite-sized pieces
100g (3.5 oz) mushrooms
3 tbsp lime juice
2½ tbsp fish sauce
2 tsp white sugar
3 stalks coriander, leaves and stems roughly chopped
Use a mortar and pestle to lightly bruise the chillies. Set aside for later.
Place coconut milk, 1/2 cup water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil. Then add the chicken and mushrooms. Reduce the heat to medium and simmer for 4-5 minutes or until the chicken is cooked through. Remove from heat.
Stir through the bruised chillies, fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be creamy and tangy.
Just before serving, stir through the coriander.