Spiced chicken, lemongrass and coconut soup with chilli jam from Spice by Christine Manfield

Ingredients

• 2 teaspoons Chilli Jam
• 2 litres White Chicken Stock
• 100 ml fish sauce
• 2 tablespoons coriander leaves
• 2 tablespoons Thai basil leaves or holy basil leaves
• 12 kaffir lime leaves
• 1 litre coconut cream
• zest of 1 kaffir lime, minced
• 3 stalks lemongrass
• 8 slices galangal
• 1 x 1.8 kg free-range, corn-fed chicken
• water
• 6 red shallots
• 6 red bird’s-eye chillies
• 6 coriander roots
• 3 slices ginger
• 75 ml strained lime juice