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• 800ml Chicken Stock
• 800g Coconut Milk
• 2 tablespoons Galangal Paste
• 2 Lemongrass Stalks
• 8 Lime Leaves
• 500g Chicken Thighs
• 300g Oyster Mushrooms
• 6 Birds-eye Chillies
• 1 tablespoon Caster Sugar
• 5 tablespoons Fish Sauce
• Juice of 3 Lime
• To serve Coriander Leaves
• To serve Rice

step 1

Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.

step 2

Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.

step 3

Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.