Thai takeaway

Ingredients:

• 1 tbsp sunflower oil
• 1 onion - peeled and finely chopped
• 3 cloves of garlic - peeled and minced
• 2 tsp galangal paste - or a 2cm piece of galangal, peeled and finely chopped
• 1 lemongrass stalk - tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)
• 4 kaffir lime leaves - torn in half
• 2 red chillies - sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)
• 10 shiitake mushrooms - sliced in half
• 1 tbsp red Thai curry paste
• 1 litre good quality chicken stock
• 400 ml 14oz can of coconut milk
• 1 tbsp fish sauce
• 1 tbsp light brown sugar
• Juice of 1 lime - about 2 tbsp
• 6 cooked chicken thigh fillets - shredded

To Serve:

• Small bunch fresh coriander - roughly torn
• 2 tsp chilli oil for drizzling
• 1 lime - sliced

Process:

1. Heat the oil in a large saucepan over a medium heat.
2. Add the onion and cook for 5 minutes, stirring often, until softened.
3. Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms and Thai curry paste. Cook for one minute, stirring often.
4. Add the chicken stock, coconut milk, fish sauce, sugar, lime juice and shredded chicken.
5. Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through.
6. Taste the soup and season with a little salt and pepper if needed.
7. Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.