Tom Kha Gai Chicken and Coconut Soup

Finely slice the ginger (skins on). Finely slice a 10 cm piece of the lemongrass. Bash the remaining lemongrass with the back of a knife. Separate the coriander stems and leaves. Finely slice the red chilli.

Heat a large pot over a medium heat with a drizzle of oil. Once hot, add the garlic paste and red chilli (spicy!) (reserve some for garnish) and fry for 1 min. Add the ginger, both the chopped and the whole lemongrass, the lime leaves, red curry paste (spicy!) and coriander stems. Fry for 2 min further. Add the 0.5 stock cube and the measured water. Bring to a boil and simmer, covered, on a medium-low heat for 10 min.

Meanwhile, boil a kettle. Add the rice vermicelli to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 4-5 min. Drain once tender and run under cold water to stop them from sticking together. Meanwhile, chop the chicken into bite-sized pieces. Trim and slice the sugar snap peas in half.

Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the chicken and fry for 3 min.

Add the coconut milk and the broth to the pot and simmer, covered, for 8-10 min or until the chicken is cooked through. Add the brown sugar, tamari, fish sauce and sugar snap peas. Simmer for 2 min further. Once cooked, remove the pot from the heat and add the drained rice vermicelli.

Meanwhile, slice the limes into wedges. Season the soup with a squeeze of lime. Divide the soup among bowls and garnish with the lime wedges and reserved coriander leaves and red chilli.