Make this warming, creamy soup with chicken and mushrooms – or swap the meat for prawns or squash, if you prefer
Prep:10 mins
Serves 4
1 tbsp vegetable or other flavourless oil2 banana shallots, finely chopped1 lemongrass stalk, bashed2 garlic cloves, crushed5g galangal, peeled and sliced, or 2 tsp galangal paste1-2 Thai chillies (or to taste, depending how spicy you like it), finely sliced10g coriander, leaves picked and stalks finely chopped1 tbsp Thai red curry paste400ml can coconut milk400ml chicken stock2 chicken breasts, cut into bite-size pieces2 lime leaves (fresh or dried)300g white mushrooms, sliced1½ tbsp fish sauce2 tsp golden caster sugar1 lime, juiced
STEP 1Heat the oil in a large, deep saucepan over a medium-high heat and cook the shallots, lemongrass, garlic, galangal, chillies, coriander stalks and curry paste for 1-2 mins, stirring often until the mixture is fragrant. Pour in the coconut milk and stock, and stir well to release any browned bits on the bottom of the pan. Simmer for 10-15 mins.STEP 2Mix in the chicken pieces and lime leaves. Bring to a gentle bubble and cook for 10 mins more until the chicken is cooked through, adding the mushrooms for the final 5 mins. Stir in the fish sauce and sugar, then add lime juice to taste. Add a splash more fish sauce or sugar, if needed. Remove the lemongrass and galangal slices, then serve with the coriander leaves sprinkled over.
