Chicken, coconut and galangal soup

200ml coconut milk

200ml chicken/vegetable stock

2 lemon grass stalks (white part only), chopped

5cm fresh galangal, peeled and chopped

15 black peppercorns, crushed

400g skinless chicken breast fillets, slicedsoup

1-1/2 tbsp fish sauce

1 tbsp palm or coconut sugar

150g mixed mushrooms

200g cherry tomatoes

2-1/2 tbsp lime or lemon juice

5 kaffir lime leaves, torn in half

3-5 small red and green chillies, bruised

coriander leaves, to garnish

Heat the coconut milk, stock, lemon grass, galangal and peppercorns in a saucepan over medium heat.

Add chicken, fish sauce and sugar and, stirring constantly, simmer for 5 minutes until chicken is cooked through.

Halve the mushrooms if they are large and remove hard stalks. Add tomatoes and mushrooms to saucepan and simmer for 2-3 minutes.

Add lime or lemon juice, kaffir lime leaves and chillies for last few seconds.

Serve garnished with a few coriander leaves.

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