Thai Coconut Soup Tom Kha Gai

• 1 thumb sized piece galangal
• 2-3 chicken thighs, boneless skinless
• 2 lemongrass stalks
• 5-6 lime leaves
• 6-8  Thai shallots (soaking in boiling water) 
• 400ml x coconut milk
• 100g button mushrooms, quartered
• 150ml x chicken stock

The Seasoning

• Juice of 1 lime
• 4 large red chillies
• 2-3 tbsp fish sauce
• Handful of coriander
• 1 tsp palm sugar

Finely slice the galangal and place in a wok that has been heated to a medium heat. Bash the  lemongrass and place in the wok whole, along with whole lime leaves. Roughly chop the red chillies and throw in. Peel and roughly chop the shallots, keeping the water for later.

Stir fry for a few minutes, then add the shallot water. Whack up the heat and bring to a boil. Now add the chicken stock, along with the quartered button mushrooms. Next add the chicken and the coconut milk. Boil until the chicken is cooked, then simmer for five mins. Bring the heat down and add the fish sauce and palm sugar. To finish off scoop out the chicken pieces, chop them up and place back in. Top with a squeeze of lime and coriander.