200 ml coconut cream
200 ml chicken stock
4 cm piece galangal, sliced
1 large red chilli, finely sliced
5 cm piece lemongrass, white part only, finely chopped
4 kaffir lime leaves, stem removed, sliced as finely as possible
2 Tbs fish sauce
1/2 Tbs caster sugar
2 Tbs oyster sauce
1 skinless chicken breast, thinly sliced
8 oyster mushrooms, torn
50 g enoki mushrooms, separated
3 Tbs lime juice
Coriander leaves to garnish
In a saucepan bring the coconut cream, stock, galangal and red chilli to the boil.
Add the lemongrass, kaffir lime, fish sauce, sugar and the oyster sauce. Reduce and allow to slowly simmer for a few minutes. Check the flavour and add more chilli, fish sauce or sugar if desired.
Add the chicken and both types of mushrooms; simmer while stirring gently until the chicken is cooked.
Stir through the lime juice and remove the galangal slices.
Spoon into serving bowls, garnish with coriander.