This satisfying coconut soup always makes us feel warm inside. The galangal adds a unique flavour to the soup, which should be salty and sour, with a little spice. Add a handful of rice noodles for a heartier meal.
- In a pan, heat the coconut milk until it starts to boil.
- Add the lemongrass, galangal, chillies and coriander root, stir for a minute or so and then add the chicken.
- Keep stirring on a high heat until the chicken is almost done, then add the mushrooms and tomatoes and season with the fish sauce and lime juice.
- Stir on a high heat for another minute or so until the chicken is cooked all the way through.
- Serve and enjoy!
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