A Thai chicken soup from Chris and Carolyn Caldicott’s ” The Spice Routes” .
In a saucepan heat half of the coconut milk with 350 ml water, the galangal, lemon grass and lime leaves. When it starts to boil add the chicken, mushrooms, fish sauce and sugar.
Cover and simmer gently until the chicken is tender and cooked through. Add the remaining coconut milk and 50ml water, return to the boil then remove from the heat.
Place 1 tbsp lime juice in the bottom of each bowl and pour the soup over the top. Serve garnished with the coriander leaves and sliced fresh chilli.