Coconut chicken soup - The quintessential Thai soup.
Put the coconut milk and water into a medium sized pot and bring to the boil.
Add the galangal, lemongrass, lime leaves, chillies, sugar, fish sauce and chilli paste and cook for 5 minutes before turning down to a simmer.
Add the chicken and mushrooms and simmer a further 4 minutes.
Add the lime juice and stir.
Adjust the seasoning if necessary, by adding more palm sugar or fish sauce. The flavour should be hot and sour.
To serve, ladle into bowls and sprinkle with the coriander.
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