Step 1

Heat the oil in a large saucepan over a medium heat.

Step 2

Add the onion and cook for 5 minutes, stirring often, until softened.

Step 3

Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms and Thai curry paste. Cook for one minute, stirring often.

Step 4

Add the chicken stock, coconut milk, fish sauce, sugar, lime juice and shredded chicken.

Step 5

Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.

Step 6

Taste the soup and season with a little salt and pepper if needed.

Step 7

Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.