Chicken, Coconut And Galangal Soup - cooking recipe

Ingredients

750 ml coconut milk
2 stalks lemongrass, white part only (each cut into a tassel or bruised)
5 cm piece galangal, cut into several pieces
4 asian shallots, smashed with the flat side of a cleaver
400 g skinless chicken breasts, cut into slices
2 tablespoons fish sauce
1 tablespoon palm sugar
200 g baby tomatoes, cut into bite-sized pieces if large
150 g straw mushrooms or 150 g bottom mushrooms
3 tablespoons lime juice
6 makrut fresh lime leaves, torn in half
3 -5 bird chilies, stems removed, bruised or 2 long red chilies, seeded and finely sliced
3 fresh coriander leaves (to garnish)

Preparation

Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
Add the tomatoes and mushrooms and simmer for 2-3 minutes.
Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
Taste, then adjust the seasoning if necessary.
This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
Serve garnished with coriander leaves.