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Tom kha kai (coconut)

From Good Food Live
Mini C's tempting Thai-style curry is oozing eastern promise and makes a sensational, speedy supper

Tom kha kai (coconut)

Method

1. Heat a wok over a high heat and add half of the coconut milk and the chicken stock.

2. Add the lemon grass, galangal and coriander. Stir in the lime leaves, season with a little salt and freshly ground black pepper and add the sugar and lime juice.

3. Stir in the chicken and wild mushrooms. Add the chillies and simmer for 5 minutes, until the chicken is cooked through. Taste, and adjust the seasoning if necessary.

4. Divide the curry between two warmed bowls and stir half a teaspoonful of curry paste into each. Garnish with chopped lemon grass, chopped roasted chilli and coriander leaves. Serve with rice.

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Serves: 2

Prep: 20 min
Cook: 10 min

Ingredients
400ml coconut milk
100ml chicken stock
2 lemon grass stalks, crushed
2.5 pieces fresh galangal, finely chopped
small handful Coriander, finely chopped
2 kaffir lime leaves, roughly torn
salt and fresh ground black pepper
1 tsp caster sugar
juice 1 lime
300g Chicken breast, finely sliced
50g assorted wild mushrooms, finely sliced
2 small chillies, deseeded and finely chopped
1 tsp curry paste