Tom kha gai

Method

Bring the chicken stock to a gentle simmer in a large saucepan and add the sliced galangal, lemongrass, kaffir lime leaves, and whole chillies. Simmer for 5 minutes to infuse the flavours. Add the diced chicken breast and cook for 8-10 minutes until cooked through. Pour in the coconut milk and stir gently, then add the aubergines and mushrooms, simmering for a further 5 minutes. Season with fish sauce, lime juice, and palm sugar to taste, adjusting the balance to your preference. Ladle into bowls, garnish with fresh coriander leaves, and serve hot with jasmine rice.