Coconut chicken soup (tom kha gai)

A traditional Thai coconut soup served as a palate cleanser with the main meal

• Preparation: 2 mins
• Cooking: 15 mins
• Serves: 15

What you need:

• 450ml chicken stock
• 4 kaffir lime leaves, torn
• 4 sticks lemongrass, bruised
• 1 inch galangal, peeled and sliced
• 4 tbsp Blue Dragon fish sauce
• 1 lime, juiced
• 2 tsp tamarind paste, mixed with 2 tbsp warm water
• 1 tbsp palm sugar, or other sugar
• 2 chicken breasts (free-range if possible), finely sliced (5mm wide)
• 1 can (400ml) Blue Dragon coconut milk
• 2 birds' eye chillies, bruised
• Coriander leaves, to garnish
• Chilli oil, to garnish

What you do:

1. Heat the stock, add the torn lime leaves, lemongrass, galangal, Blue Dragon fish sauce, lemon juice, tamarind water and sugar.
2. Stir thoroughly.
3. Bring to a boil, and add the chicken and Blue Dragon coconut milk, then the chillies.
4. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
5. Test for balance of flavours. Add more lime, fish sauce or sugar until a perfect flavour is achieved.
6. Serve with coriander leaves and chilli oil drizzled on top.

Cook's tip:

The creamier the coconut milk, the better - it makes this soup incredibly velvety and luxurious!

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