Step 1

Wash the chicken and remove the bone. Cut the meat into bite-sized chunks. Set aside

Step 2

Boil water, add chicken bones you just cut out, crushed galangal and lemongrass in a saucepan. Bring to a simmer and allow to simmer while you prepare the remaining ingredients. Time not critical.

Step 3

Roast the chili and crush them in a mortar. Peel the shallots, slice the galangal and lemongrass. Set aside

Step 4

Add chicken and shallots into the soup. Leave it until chicken almost cooked then add galangal and lemongrass. Cook for a minute or two then add 2 cups coconut milk and kaffir lime leaves de-veined and torn into quarters. Stir around.

Step 5

Season with tamarind paste, fish sauce, lime juice, crushed roasted chili, then give a little stir and finally add chopped thai parsley just before serving. Done. Turn the heat off.

Step 6

Serve with jasmine rice