Thai Coconut Soup (Tom Kha Gai)

Serves 6-8

1. Heat oil in a large pot over medium heat. Add galangal and lemongrass; cook and stir in the hot oil for 1 minute.

2. Pour in chicken broth

3. Add kaffir lime leaves and chicken 

4. Once chicken is cooked, add coconut milk and stir   

5. Stir in fish sauce and add chilli (optional). Reduce heat to low and simmer for 15 minutes.

6. Add mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

7. Taste and adjust according to preference. 

8. Garnish with coriander 

This recipe can be made ahead of time and frozen up to 3 months (without the coriander)

To freeze:

-Let soup cool completely.

- Add the soup to freezer safe containers or freezer size bags and squeeze out any excess air to prevent freezer burn before sealing..

- When ready to eat, let soup defrost in the refrigerator overnight and heat in the microwave (or warm on the stove from frozen). Remember to stir so the coconut cream breaks up.