Tom Kha Gai – Jess's Underground Kitchen

Ingredients

• 800ml chicken stock
• 1 thumb-sized piece fresh ginger, thinly sliced
• 8–10 kaffir lime leaves, lightly bruised
• 1 stalk fresh lemongrass, outer leaves removed and lightly bruised
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 400g skinless, boneless chicken breasts
• 1 x 400ml can coconut cream
• 150g white button mushrooms, halved
• 150g cherry tomatoes, halved
• 1 large fresh red chilli, finely sliced
• 2 tablespoons lime juice
• 150g rice noodles
• handful fresh coriander leaves, roughly chopped
• lime wedges to serve