Tom Kha Gai (Thai chicken coconut soup)

Step 1/5

• ½ clove garlic
• ½ lemongrass
• ginger (1 inch piece)
• 1 Chillies
• 225 g Diced chicken breast
• olive oil
• Salt & pepper

Add crushed garlic, 1 finely sliced chilli, ginger and lemongrass to a pan with oil, salt and pepper. Then add chicken and fry on a medium heat for 8 minutes.

Step 2/5

• 140 g mixed mushrooms
• 75 g Sugar snaps and mangetout mix

Add chopped mixed mushrooms, sugars snaps and mangetout to the pan and fry for a further 5 minutes.

Step 3/5

• 300 ml chicken stock
• 1 limes
• 2 Makrut lime leaves

Pour in chicken stock and add lime leaves, juice of half a lime and boil for 5 minutes.

Step 4/5

• 200 ml coconut milk
• ¾ tbsp galangal paste
• ¾ tbsp Lemongrass paste
• ¾ tbsp soy sauce
• ½ tbsp fish sauce
• ½ tsp sugar
• 100 g bamboo shoots

Add the rest of the ingredients and simmer for 10-15 minutes.

Step 5/5

• chili oil

Serve by itself or with rice. Drizzle on chilli oil and sprinkle on fresh chillies.

Enjoy your meal!