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