Chicken soup with coconut and galangal (Tom kha kai)

1. Cut the chicken breast into thin, bite-sized slices; thinly slice the galangal, cut the lemongrass into pieces and bruise it, tear the lime leaves in half and slice the mushrooms.

2. Bring the coconut milk and stock to the boil in a pan, add the galangal, lemongrass and lime leaves and simmer over low heat for 5 minutes.

3. Add the chicken and mushrooms and cook at a bare simmer for 6-8 minutes until the meat is cooked through – boiling hard can make the coconut milk split.

4. Crush in the chillies and cook for another minute.

5. Take off the heat and season with the fish sauce, lime juice and palm sugar: it should be creamy, gently sour and fragrant.

6. Sprinkle with coriander leaves and serve with rice; the galangal and lemongrass are not eaten.

Tip: The milder, creamy sister of tom yam, where "kha" (galangal) is the star – it isn't the same as ginger, but you can use that in a pinch. It's also delicious vegetarian with tofu and vegetable stock, and soy sauce instead of fish sauce.