Tom Kha Gai (Coconut Soup)

Ingredients

• 1 tbsp coconut oil
• 2 tbsp Valcom Thai Red Curry Paste
• 6 cloves garlic (crushed)
• ½ tsp chilli flakes (add more depending on desired heat)
• 500g chicken thighs (sliced)
• 1L chicken stock (any brand)
• 3 inch piece galangal
• 2 tbsp Valcom Kaffir Lime Leaves
• 4 stalks lemongrass (cut the ends off)
• 400ml TCC Coconut Milk
• 1 tsp dried basil
• 1 tsp salt
• 2 tbsp Squid Brand Fish Sauce
• 2 tbsp brown sugar
• 300g portobello mushrooms (sliced)
• 1 red capsicum (chopped)
• Spring onion and coriander, to garnish
• 240g jasmine rice