Tom Ka Gai | Asian Inspirations

Ingredients

• 3 cups chicken stock
• 5cm piece galangal (thickly sliced)
• 2 sticks lemongrass (cut into pieces)
• 6 kaffir lime leaves
• 1 bunch coriander
• 500g chicken thigh fillets (finely sliced)
• 100g fresh shiitake mushrooms (sliced)
• 400ml coconut cream
• 4 birdseye chillies (finely chopped)
• 1 lime (juiced)
• 1 tbsp fish sauce
• 1 tsp grated palm sugar
• 6 cherry tomatoes