Method

Put stock in a saucepan and bring to the boil. Add lime leaves, galangal, lemongrass, sugar and fish sauce, and simmer for 2 mins.

Add thinly sliced chicken, coconut milk and lemon juice, bring to the boil and simmer for a further 2 minutes.

Add lime juice and bruised chillies, and bring back to boil, then take off heat.

Serve garnished with coriander.