Tom Kha Gai

Instructions

• 1Put the lemongrass, ginger, chilli, shallots, lime leaves and stock in a large saucepan. Cover and bring to a simmer over medium heat. Simmer for 10 minutes. Remove from the heat. Cool for 10 minutes.
• 2Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side until cooked through. Transfer to a cutting board, cover, and let rest for 5 minutes.
• 3Increase the heat under the skillet to high, add the mushrooms and cook for 3 minutes, shaking the pan occasionally, or until light golden. Remove from the heat.
• 4Pour the stock mixture into the blender and secure the lid. BLEND for 30-40 seconds until well combined. Strain the liquid back into the saucepan, discarding the solids. Stir in the coconut milk.
• 5Meanwhile, heat the oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through. Transfer to a cutting board, cover, and let rest for 5 minutes. Increase the heat under the skillet to high, add the mushrooms and cook for 3 minutes or until light golden, shaking the pan occasionally. Remove from the heat.
• 6Pour the stock mixture into the blender and secure the lid. BLEND for 30-40 seconds until well combined. Strain the liquid back into the saucepan, discarding the solids. Stir in the coconut milk.
• 7Thinly slice the chicken across the grain and add to the soup along with the mushrooms. Bring to a simmer until hot (do not boil). Remove from the heat.
• 8Combine the fish sauce, lime juice and sugar and stir into the soup.
• 9Ladle the soup into serving bowls, and top with mint, cilantro and chili. Serve with lime wedges.