Fragrant chicken and coconut soup (tom kha gai) | Gourmet Traveller

Ingredients

• 250 ml (1 cup) chicken stock
• 250 ml (1 cup) coconut milk
• 250 ml (1 cup) coconut cream
• 300 gm skinless chicken breasts, sliced on an angle
• 2 lemongrass stalks, white part only, thickly sliced on an angle
• 4 red shallots, thinly sliced
• 4 birdseye chillies, thinly sliced, plus extra to serve
• 20 gm galangal, thickly sliced
• 3 kaffir lime leaves, coarsely torn
• 2 tbsp fish sauce, or to taste
• 1 tbsp lime juice, or to taste
• 1 tsp palm sugar, or to taste
• To serve: Thai basil