A very popular Thai soup recipe featuring chicken and galangal in coconut milk...

6 slices galangal (fresh is best, but you can use bottled or dried)

1 small chicken, skin off, boned & cut into bite-sized pieces

3 cups thin coconut milk

1/4 teaspoon black pepper

3 coriander roots, crushed

2 stems lemongrass, thinly sliced (or zest of 1 lemon)

3 green chillies (fresh is best)

1.5 teaspoons salt

4 kaffir lime leaves

1 cup thick coconut milk

1 tablespoon fish sauce

3 tablespoons coriander leaves (again, fresh is best), chopped

Put the chicken into a saucepan with the thin coconut milk, galangal, pepper, coriander roots, lemongrass, chillies, salt & lime leaves.

Bring to the boil over low heat.

Simmer, uncovered, until the chicken is tender, stirring occasionally.

Add the thick coconut milk and stir constantly until it returns to the boil.

Remove from the heat and stir in the fish sauce and lime juice.

Serve sprinkled with chopped coriander leaves and accompanied with steamed jasmine rice.

Serves:  6.