Chicken, Coconut and Galangal Soup Recipe

Directions:

1. Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil.
2. Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through.
3. Add the tomatoes and mushrooms and simmer for 2-3 minutes.
4. Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape.
5. Taste, then adjust the seasoning if necessary.
6. This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste.
7. Serve garnished with coriander leaves.