Thai chicken meatball tom kha with coconut soup

Use this:

For the meatballs

* 500 g chicken mince

* 1 tsp minced ginger

* 2 tbsp chopped coriander

* ¼ tsp white pepper

* ½ cup panko breadcrumbs

* 1 tsp lemongrass, very finely chopped

* 1 tsp minced garlic

* 1 tbsp soy sauce

* 1 egg

For the soup

* 1 x 400 ml can coconut milk

(optional * 4 slices galangal)

* 1 tbsp fish sauce

* 1 lemongrass stalk, bashed

* 1 tsp minced garlic

* 2 tbsp soy sauce

* 2 tbsp red curry paste

* 750 ml chicken stock

* Juice of 1 lime

* 1 tbsp palm sugar

Do this:

Mix all the meatball ingredients together, shape into small meatballs and cook until browned and cooked through.

Add all the soup ingredients to a large pan, bring to the boil, then simmer for about 15–20 minutes. Remove the lemongrass (and galangal.)

Add the meatballs to the soup, simmer for another 5 minutes and serve with extra coriander and lime if you like.