Chicken galangal

{ SERVES 3–4 }

750 ml (26 fl oz/3 cups) chicken stock

800 ml (28 fl oz) coconut milk

3 garlic cloves, peeled

2 large lemongrass stems, trimmed, cut into 5 cm (2 inch) lengths and bruised

6 thin slices fresh galangal or fresh ginger

8 kaffir lime leaves, torn

1 small red chilli, seeded and thinly sliced

juice of 2 limes

60 ml (2 fl oz/¼ cup) wheat-free tamari

750 g (1 lb 10 oz) boneless, skinless chicken breasts, cut into thin strips

90 g (3¼ oz/1 cup) thinly sliced button mushrooms

small handful basil leaves, thinly sliced

sea salt, to taste (optional)

coriander (cilantro), to serve

In a large saucepan over medium heat, warm the chicken stock, coconut milk, garlic, lemongrass, galangal, lime leaves, chilli, lime juice and tamari, and bring to the boil. Reduce the heat to low and simmer, covered, for about 7 minutes.

Strain through a sieve into another saucepan and discard all the solids. Add the chicken breast and simmer for 5 minutes. Add the mushrooms and simmer for a further 5 minutes. Add the basil and season with salt, if needed.

Ladle into bowls and serve immediately, garnished with coriander leaves.