Thai Coconut Chicken Soup

Place 4 of the lime leaves or half of the zest in a large saucepan. Add the coconut milk, chicken stock, galangal, lemongrass and chilies. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Strain the stock through a fine-mesh sieve into a clean saucepan. Discard the contents of the sieve.

Bring the strained stock to a boil. Reduce the heat to medium so that it boils gently. Add the remaining 4 kaffir lime leaves or the remaining half of the zest, roasted chili paste, chicken, mushrooms, bamboo shoots and fish sauce. Boil gently until the chicken is cooked throughout, about 3 minutes.

Stir in the lime juice and cilantro leaves. Ladle into warmed soup bowls and serve hot.