In Thailand, this soup is often eaten on hot summer days, but I think its a lovely way to warm up when the weather turns cold. It blends, sweetness with savory flavors, and a light touch of chili that’s the warming part. Try it with other starts, like the Fishcakes or lemon grass pork skewers.
Pour the chicken stock into a large pan, Add the galangal, lemongrass, lime leaves, and chili, and bring to the boil.
Add the chicken pieces and mushrooms and continue to cook over a medium heat for 10 minutes.
Add the mange tout, coconut milk, sugar and fish sauce and continue cooking for 3 minutes. Taste, and season with salt, pepper or a little extra sugar if necessary.
Divide the soup between individual bowls and top with sliced chili, spring onion and chopped coriander.
You can use ginger slices instead of galangal.