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
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.