Thai chicken soup recipe

This soup is soothing and aromatic. For a delicious vegetarian dish, swap the chicken with tofu.

Ingredients

• 400ml vegetable stock
• 3 pieces galangal, finely sliced
• 6 kaffir lime leaves
• 4 stalks lemongrass, finely sliced
• 4 coriander root or 20 stems
• 6 shallots
• 2 small green chilli
• 400ml coconut milk
• 200g sliced chicken breast OR 100g diced silken tofu
• 1 tbsp fish sauce
• 1 tbsp sugar
• 3 tbsp tamarind juice
• 2 tbsp lemon juice
• 2 tbsp chilli oil

Method

1. Put the stock in a pan and bring to the boil. Add the galangal, Kaffir lime leaf, lemongrass, crushed coriander, shallot and chilli, Simmer for 1 min, then add the coconut milk and continue to simmer for another 1-2 mins.
2. Add the chicken or tofu, fish sauce, sugar, tamarind and lemon juice - if using chicken, leave to simmer until cooked through.
3. Bring back to the boil, then remove from the heat and serve in a dish topped with the chilli oil.