Thai Chicken, Galangal and Coriander Soup

A particularly delicious example of how fast and easy a Thai soup can be. Serve in Chinese porcelain bowls if available. The kaffir lime leaves and galangal are served but not eaten. The chilli may of course be nibbled. Prawns and shrimp can be substituted for chicken in this recipe with equally delicious results.

Serves 8

900ml (32fl oz) homemade chicken stock 4 fresh lime leaves 2 inch (5cm) piece of galangal, peeled and sliced or less of fresh ginger 4 tbsp fish sauce (Nam pla) 6 tbsp freshly squeezed lemon juice 225g (8oz) free-range organic chicken breast, very finely sliced 230ml (8fl oz) coconut milk (use Chaokoh brand) 1-3 Thai red chillies Fresh coriander leaves — about 5 tbsp

Put the chicken stock, lime leaves, galangal, fish sauce and freshly squeezed lemon juice into a saucepan. Bring to the boil, stirring all the time, add the finely shredded chicken and coconut milk.

Continue to cook over a high heat until the chicken is just cooked — for 1-2 minutes approximately. Crush the chillies with a knife or Chinese chopper, add to the soup with some coriander leaves, and cook for just a few seconds. Ladle into hot bowls and serve immediately.

Note: We usually use one red Thai chilli — the number depends on your taste and how hot the chillies are.

Blanched and refreshed rice noodles are also delicious added to this soup — hey presto, you have a main course. Serve in a wide pasta bowl with lots of fresh coriander scattered over the top.

Top Tip: Fresh lime leaves are not available in every village shop so buy them anytime you spot them and pop them into a bag in your freezer.