serves four people
400g or 2 whole chicken breasts
1-2 cans coconut milk
4cm chunk of galangal
3 fresh lemongrass stalks
2tsp lemongrass paste
5-10 thai chillies
1 large / 2 small white onions
2 handfuls oyster mushrooms
1 small aubergine
8 kaffir lime leaves
1tsp salt
2 tomatoes
4tbsp lime juice
1 small bunch coriander
fish sauce
400g or 2 whole chicken breasts | 1-2 cans coconut milk | 4cm chunk galangal | 3 fresh lemongrass stalks | 2 tsp lemongrass paste
Thinly slice the galangal, halve the lemongrass stalks and put them a pot on medium heat with half of the coconut milk. Add lemongrass paste. Cut the chicken into bite-sized pieces and add, along with a jug of water and the rest of the coconut milk. Turn the heat down to medium low. During cooking, the soup should never be bubbling. Just let it steam and mix carefully.
5-10 thai chillies | 1 large | 2 small white onions | 2 handfuls oyster mushrooms | 1 small aubergine | 8 kaffir lime leaves | 1 tsp salt
After 5 minutes, add all the other main bulk to the soup; slice the thai chillies length wise, tear the oyster mushrooms into bite-sized pieces, cut the onions into thick slices, chop the aubergine into small mouthful cubes, and release the flavour from the kaffir lime leaves by smacking between your hands. Add them all to the soup. Add salt and taste. Allow the soup to cook gently for fifteen minutes or so, until the aubergine is soft.
2 tomatoes
After the aubergine and mushrooms are cooked, cut the tomatoes into thick wedges and add them to the soup.
4 tbsp lime juice | 1 small bunch coriander | fish sauce
After one or two minutes or when the tomatoes are as cooked as you prefer, switch off the heat and add the chopped coriander and lime juice. Taste again and adjust salty and sour. Add a few tbsp of fish sauce at the end.