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1
Begin by skinning and de-boning chicken and chopping into bite size pieces.
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2
Needless to say, do this in a separate area, and wash hands properly afterwards!
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3
Set chicken aside.
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4
Dice shallots and garlic.
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5
Peel galangal and chop into thin slices about the width of a penny.
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6
Chop chilies and de-seed according to preference (I de-seeded one and left the other).
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7
Roughly chop lime leaves and lemongrass.
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8
Make stock with hot water, or heat homemade stock.
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9
Once it is boiling, add coconut milk and all the spices you have just prepared.
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10
Also add the sugar and coriander seeds.
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11
Bring down off the boil and leave to simmer for approximately 15 minutes, allowing all the flavours to immerse.
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12
Whilst the soup is boiling, chop the aubergines and mushrooms.
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13
After 15 minutes the flavours should have immersed and you have a choice: either strain the soup into a new pot and chuck the spices, shallots etc.
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14
or you can do what I do and leave them all in!
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15
This will increase the final flavour ( a good thing!)
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16
but you will need to explain to any guests that theyll need to avoid the inedibles.
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17
Whichever you decide, you will be left with a hot broth in a pot.
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18
Add the chicken and the vegetables, and also the fish sauce and the lime juice.
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19
Leave to simmer until the chicken is cooked; for bite size pieces this should be about 1012 minutes.
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20
To serve, ladle into bowls.
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21
Garnish with fresh coriander.
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22
I also like to add even more hot sauce.
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23
You can serve this with either steamed rice or noodlesas far as Im aware both are pretty traditional.
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24
My mum had hers with soba noodles and thought it went very well!
