Coconut chicken soup scented with galangal, lemongrass, lime leaf and chilli.
Method
Gently simmer the stock with lemongrass, galangal and torn lime leaves for 8 minutes.
Add half the coconut milk, then the sliced chicken. Cook gently for 8–10 minutes.
Add the mushrooms and chillies and simmer until the chicken is cooked through.
Pour in the remaining coconut milk and warm without letting it boil hard.
Take off the heat and season with fish sauce and lime juice.
Serve with coriander and extra chilli for anyone who wants more heat.
Angelina’s noteTom kha should feel rounded, not sweet. Galangal and lime must still cut clearly through the coconut.
