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A quick mid-week recipe which can be served on its own or with rice or bread.Ìý

This Thai-style dish uses galangal, a hot peppery spice or root ginger, it can be bought either fresh or dried in Asian food stores, use the fresh variety if you can.

Serve as a main course.Ìý

Ingredients (Serves 6-8)Ìý

570ml/1pt chicken stock

1 stalk lemon grass – finely chopped

Ìý1 inch galangal – cut and finely sliced

2 kaffir lime leaves (optional)

4 tbsp lime juice

4 tbsp fish sauce

900g/2lb chicken fillets – cut into strips

150ml/¼pt coconut milk

2 red and 2 green chillies – deseeded and finely chopped

A few fresh coriander leaves – torn

Galangal strips – cut into fine strips

3 red and 3 green chillies – finely shredded

Ìý

Method

Pour the chicken stock into a large saucepan.Ìý It is important to use fresh stock.Ìý This is relatively easy to make (see below) and can also be bought from some supermarkets.Ìý Add the lemon grass, galangal, lime leaves, lime juice and fish sauce.Ìý Bring to the boil and simmer gently for 5-6 minutes to release the flavours.

Add the chicken strips and the coconut milk to the stock.Ìý Simmer for 10-12 minutes until the chicken is cooked.Ìý Add the chillies and coriander leaves.Ìý Heat through and serve.Ìý

Deep fry the galangal strips and chillies for 2-3 minutes until they become crispy.Ìý Serve as a garnish to this dish.

Ìý

Chicken Stock

To make approximately 1.1. litres/2pt stock.Ìý Place 2 litres/3½pt of water; 1lb/450g of chicken joints; 1 leek – roughly chopped; 1 carrot and 1 onion – roughly chopped; 1 bay leaf and /or bunch of parsley; salt and freshly ground black pepper in a large saucepan and simmer gently over a low heat for 1-1 ½ hours until the liquid has absorbed all the flavours.ÌýÌý

Skim off any fat with a ladle – it is easier to do this when the soup is cool – strain and use.Ìý The stock can be frozen for up to 6 months.Ìý