• 1 chicken breast, cubed
  • 100ml chicken stock or water
  • 1 inch galangal, sliced
  • 2 sticks lemongrass, bruised and cut into large pieces
  • 4 kaffir lime leaves, halved with stalks discarded
  • 2 tbsp Thai fish sauce
  • 2 tbsp lime juice
  • Pinch sugar
  • 150ml coconut milk
  • 200g mixed mushrooms, sliced
  • 2 red chillis, brushed and cut in halves
  • 1 small bunch coriander, stalks and leaves separated
  • 2 spring onions, chopped
  • 8 cherry tomatoes, halved


  • STEP 1
    Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
  • STEP 2
    Add chicken breast to the soup, boil for another 5 minutes until cooked.
  • STEP 3
    Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
  • STEP 4
    Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

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