Chicken Breast Tom Kha Soup With Fragrant Rice

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chicken breast portion[s] and cook for 8-9 min, turning once halfway until golden

Once the chicken is done, transfer to a plate and reserve the pan (it'll go back in the sauce later, so don't worry if it aren't fully cooked yet!)

Meanwhile, peel and finely slice your brown onion[s]

Bash your lemongrass with a rolling pin, then remove the tough outer layer[s] and set aside for later and chop the softer inner core[s] finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Rinse then add your white long grain rice, tough outer lemongrass layer[s] and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Return the reserved pan to a medium heat with the sliced onion and a pinch of salt and cook for 4-5 min or until beginning to soften

Slice your white cup mushrooms finely, then chop the creamed coconut roughly

Dissolve your chicken stock mix, sriracha (can't handle the heat? Go easy!), 1/2 tsp [3/4 tsp] [1 tsp] sugar and the chopped creamed coconut in 600ml [900ml] [1.2L] boiled water – this is your stock

Once the onion has softened, add the chopped lemongrass, chopped ginger, sliced mushrooms and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min

Add the stock with the reserved chicken breast portion[s] and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 12 min or until the chicken is cooked through (no pink meat!)

Whilst everything is cooking, pick your coriander from their stalks

Chop the coriander stalks finely

Transfer the cooked chicken to a clean board and shred apart using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan with the juice of half your lime[s] and a pinch of salt

Give everything a good stir – this is your chicken breast tom kha soup

Cut the remaining lime into 1 wedge per person