Tom Kha Gai

Add 2 cloves peeled garlic, 1 chopped onion and 1tsp kaffir lime leaves to the stock aswell. Bring to a boil over a high heat. As the water begins to boil scum will form on the top so use a spoon to remove that. After 10 minutes or so scum will stop forming. Once boiling turn the heat down to a steady simmer. Leave the stock to bubble for between 1hr and 1h30 mins

When ready, strain the stock into a sieve, discard the aromatics and chicken bones and season with salt. For the soup heat the oil in a large pan over a medium heat. Add 1 sliced onion, 2 garlic cloves, 1 chilli, galangal, and 1 lemongrass for about 3-5 minutes until softened. Add the red curry paste and cook gently for about 3 minutes

Add the mushrooms and cook for a further minute. Pour in 1L of the stock along with the coconut cream. Stir and bring to a gentle boil. Add the chicken, fish sauce, lime juice and sugar. Reduce the heat to low and leave to infuse for about 5 minutes

Tip in the raw prawns and leave to cook for 1 minute (they should turn pink almost immediately as the soup will be very hot!). Finally add the spring onions, fresh coriander and lime juice and you’re ready to serve. I served with sticky jasmine rice but the soup is just as delicious on its own. Enjoy!