Tom Kha Soup

Name: Tom Kha Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 1 onion (peeled and finely chopped); 3 cloves garlic (peeled and minced); 2 tsp galangal paste (or a 2cm piece of galangal, peeled and finely chopped); 1 lemon grass stalk (tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)); 4 kaffir lime leaves; 2 red chillies (sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)); 10 shiitake mushrooms (sliced in half); 1 tbsp red Thai curry paste; 1 litre good quality chicken stock; 400 ml (14 oz) can of coconut milk; 1 tbsp fish sauce; 1 tbsp light brown sugar; juice of 1 lime (about 2 tbsp); 6 cooked chicken thigh fillets (shredded); 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry; small bunch fresh coriander (roughly torn); 2 tsp chilli oil for drizzling; 1 lime (sliced)