Thai-inspired coconut chicken soup

Very spicy, for a basic pallette like mine I'd maybe reduce the chillies but AT loved it. I served with Gyoza which we dipped.

Ingredients

• 1 tbsp vegetable oil

• 2 shallots, finely chopped

• 1 lemongrass stalk, bashed

• 2 garlic cloves, crushed

• 2 tsp galangal paste

• 1-2 Thai chillies (or to taste, depending how spicy you like it), finely sliced

• 10g coriander leaves and stalks finely chopped (separated)

• 1 tbsp Thai red curry paste

• 400ml can coconut milk

• 400ml chicken stock

• 2 chicken breasts cut into bite-size pieces

• 2 lime leaves

• 150g white mushrooms, sliced

• 1½ tbsp fish sauce

• 2 tsp golden caster sugar

• 1 lime, Juiced

Method

1. Heat the oil in a deep saucepan over a medium heat and cook the shallots, lemongrass, garlic, galangal, chillies, coriander stalks and curry paste for 1-2 mins, stirring often until the mixture is fragrant.

2. Pour in the coconut milk and stock, stir well and simmer for 10 mins.

3. Mix in the chicken pieces and lime leaves.

4. Bring to a gentle bubble and cook for 10-15 mins until the chicken is cooked through.

5. Adding the mushrooms and cook for 5 mins.

6. Stir in the fish sauce and sugar, then add lime juice to taste.

7. Remove the lemongrass and lime leaves and serve topped with coriander leaves.