Coconut and Lemongrass Chicken Soup

Ingredients

• 8 slices galangal
• 3 slices ginger
• 6 coriander roots
• 6 red shallots
• 6 red bird’s-eye chillies
• 12 kaffir lime leaves
• 3 stalks lemongrass
• 1 litre coconut milk
• zest of 1 kaffir lime, minced
• 1 litre white chicken stock
• 80 ml fish sauce
• 4 chicken thigh fillets, cut in half
• 75 ml strained lime juice
• 2 tablespoons Thai basil leaves
• 2 tablespoons coriander leaves

Method

     Chop 6 slices of the galangal, ginger, coriander roots, shallots, 3 of the chillies, 6 of the lime leaves and 2 stalks of the lemongrass. Set the remaining aromatics aside for final garnish.
     Bring coconut milk to a boil in a large saucepan and boil, uncovered, for a few minutes. Stir in chopped aromatics and lime zest then return to a boil.
     Add stock and fish sauce and return to a boil once more. Add chicken thighs, then reduce heat to low and simmer gently for about 15 minutes until chicken is cooked.
      Remove chicken carefully with a strainer or slotted spoon and set aside until cool enough to handle.
Strain soup through a fine-meshed sieve, discarding solids, then return to rinsed-out pan and add lime juice. Slice remaining chillies and finely shred remaining lemongrass and kaffir lime leaves.
     Ladle soup over chicken and garnish with sliced chilli, shredded lemongrass and kaffir lime leaves, basil and coriander leaves.
      Mince remaining galangal and add to bowls, then stir and serve immediately.