Coconut Soup

Method

Heat the coconut milk and stock together in a large saucepan over medium heat. Add the galangal, lemongrass, kaffir lime leaves, and red chillies, then simmer gently for 5 minutes to infuse the aromatics. Add the diced chicken and mushrooms, stirring occasionally, and cook for 8-10 minutes until the chicken is cooked through. Season with fish sauce, lime juice, and palm sugar, adjusting to balance the flavours—it should taste fragrant, slightly spicy, creamy, and balanced between salt, sour, and sweet. Simmer for a further 2 minutes, then remove from heat and stir through fresh coriander leaves. Serve hot in bowls, leaving the aromatic pieces in the soup for flavour.