Thai Tom Kha Soup
Heat the sesame oil in a wok. Add the chillis and lemongrass, cook for 2 minutes then add the chicken stock, coconut milk and lime leaves and simmer for about 10 minutes.
Add the chicken pieces to the soup and simmer gently until the chicken is cooked through. Add the fish sauce, lime juice and sugar, season with salt and pepper and serve in warmed bowls garnished with the coriander leaves.