Tom Ka Gai

Cooking time: 25 mins

Serves: 4

Ingredients

- 500ml Chicken Stock

- 500ml Coconut Milk

- 4g Salt

- 500g Diced Chicken Thigh

- 150g Cherry Tomatoes

- 2 Lemongrass sticks

- 80g Galangal (sliced)

- 1 Thai Chilli (1/2 for mild, 0r 2-3 for spicy)

- 6 Lime Leaves

- 100g mushrooms (of your choice) sliced

- 50g Fish Sauce

- 25g Palm Sugar

- 4 Limes

Method

- In a large saucepan, bring the stock to nearly boiling, then add the diced chicken. Poach this on a medium heat for 10mins, skimming occasionally to remove any impurities.

- Add the coconut milk, salt, galangal, lime leaves, lemongrass, chilli, mushrooms, tomatoes, fish sauce and palm sugar. Stir well and leave to simmer for 5 mins.

- Finally squeeze the juice of your limes in, and serve.