Here's a warming recipe for coconut chicken and galangal soup with oyster mushrooms from Andy Oliver, the head chef at Som Saa. It only takes 35 minutes to knock together, making it ideal for a weeknight dinner. Andy says, "The galangal is the essential ingredient here (the Thai name for the soup ‘dtom khaa’ means ‘boiled galangal’) so search some out at your nearest Asian store."
Andy worked with Singha beer to create several recipes that showcase the authentic taste of Thailand. His restaurant, Som Saa, closed the doors of its residency at Climpson's Arches in October, but will be back in the new year at a permanent site – watch this space.