Perfect for a rainy day – a hot and sour chicken mushroom soup with coconut and lemongrass. This is another recipe from Kris Yenbamroong’s Night + Market – a great cookbook that has both authentic Thai home cooking, as well as showier dishes (and really useful sauce and ingredient prep sections).

This recipe calls for briefly brining the chicken with garlic and lemongrass beforehand, and using chicken thighs – which meant the meat was incredibly tender. The broth is built off of coconut milk, lime, lemongrass, with some hot chilies and fish sauce (I’m discovering just how versatile Thai fish sauce is). This is also my first time cooking with fresh galangal. I really like that punchy menthol flavour – I’m going to experiment with it more!

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