Tom Kha Creamy Chicken Rice Bowl

Method

1. Rinse the rice in cold water three times until the water runs almost clear, then drain. Put the rice and water in a 16 cm pot and bring to the boil on high heat, then cover, turn down to low heat and cook for 12 min. Turn off the heat and leave it covered to steam for 10 minutes without lifting the lid, then fluff gently.

   Add in this stepJasmine rice 160 gWater for the rice 220 ml

   high heat→low heat

2. Toast the coconut in a dry pan with no oil on medium-low heat for 2 min, stirring constantly, until pale golden. It burns fast, so tip it onto a plate as soon as it colours.

   Add in this stepDesiccated or shredded coconut (unsweetened) 2 tbsp

   medium-low heat

3. Put the coconut milk, thinly sliced galangal, bashed and cut lemongrass, torn lime leaves and the halved chilli in a small 16 cm pan and reduce on medium-low heat for 9 min, stirring now and then, until it has dropped by about a third and coats the back of a spoon.

   Add in this stepCoconut milk (unsweetened) 240 mlGalangal 15 gLemongrass stalks 1Makrut lime leaves 3Bird's eye chilli 1

   medium-low heat

4. Pat the chicken very dry with kitchen paper and salt both sides. Put the oil in a cold 24 cm frying pan, lay the chicken in skin side down, then set it on medium heat and cook for 7 min, pressing occasionally with a spatula, until the skin is evenly deep golden and crisp. Turn and cook for 3 min more; it is done when the juices from the thickest part run clear.

   Add in this stepBoneless chicken thighs, skin on 300 gSalt 2 pinchNeutral oil 1 tsp

   medium heat

5. Fish the galangal, lemongrass and lime leaves out of the sauce (leave the chilli in if you like heat) and stir in the fish sauce and palm sugar until dissolved. Take it off the heat and add the lime juice so it tastes bright, salty and gently sour.

   Add in this stepFish sauce 3 tspPalm sugar 1 tspFresh lime juice 4 tsp

6. Rest the chicken on the board for 2 minutes, then slice it 1.5 cm thick. Cut the cucumber into thin half-moons. Fill bowls with rice, add the chicken and cucumber, spoon over plenty of sauce and finish with the toasted coconut and coriander.

   Add in this stepCucumber 100 gFresh coriander (cilantro) 6 g