Thai Tom Kha Gai Coconut Chicken Soup with Mushroom, Lemongrass and Coriander

Begin by prepping your ingredients: dice the chicken breast into bite-sized pieces, slice the mushrooms into quarters, roughly chop the onion, pound the lemongrass and cut into inch-long pieces, finely chop the chilies, and mince the garlic and ginger.

Cut a lime in half. Zest one half of the lime and squeeze its juice into a cup. Chop the other half into segments and set aside for serving.

In a large pan, combine the fish sauce, red curry paste, lime juice, ginger, garlic, chili, onion, lemongrass, and basil. Cook this mixture until it becomes fragrant and the ingredients start to soften.

Stir in the coconut milk, chicken stock, and water. Bring the soup to a boil over high heat.

Add the chicken pieces and mushrooms to the soup, then reduce the heat to low-medium. Cover the pot and leave the soup to simmer for 25-30 minutes.

While the soup is simmering, chop the coriander.

After the soup has finished simmering, remove it from the heat and discard the basil leaves. Serve the soup hot, garnished with the chopped coriander and lime segments on the side.