Preparation steps 1 Remove the tough outer leaves from the lemongrass. 2 Cut the lemongrass into 5 cm lengths. 3 Bruise the lemongrass pieces with the flat of a knife. 4 Peel the ginger. 5 Cut the ginger into thin rounds. 6 Peel the shallots. 7 Cut the shallots in half. 8 Lightly crush the chillies with the flat of a knife. 9 Cut the chicken into thin strips. 10 Clean the mushrooms with damp kitchen paper. 11 Cut the mushrooms into quarters. 12 Halve the cherry tomatoes. 13 Squeeze the limes. 14 Rinse the rice in cold water, rubbing it between your fingers, until the water runs almost clear. 15 Drain the rice. 16 Put the rice in a heavy-based saucepan. 17 Cover the rice with cold water to 1.5 cm above the grains. 18 Bring to the boil over high heat. 19 Cover and cook for 12 min over very low heat. 20 Leave the rice to rest off the heat for 10 min without lifting the lid. 21 Meanwhile, pour the chicken stock and half the coconut milk into a large saucepan. 22 Add the lemongrass, ginger, shallots and chillies. 23 Bring to a simmer over medium heat. 24 Leave to infuse for 10 min at a gentle simmer. 25 Add the chicken. 26 Poach the chicken for 5 min without letting it boil. 27 Add the mushrooms. 28 Pour in the rest of the coconut milk. 29 Cook for 5 min at a bare simmer, never letting it boil so the coconut milk does not split. 30 Add the cherry tomatoes. 31 Take the pan off the heat. 32 Season with the fish sauce and the sugar. 33 Stir in the lime juice. 34 Taste and balance the broth: it should be sour, salty and gently sweet all at once. 35 Pick the coriander leaves. 36 Fluff the rice with a spatula. 37 Ladle the soup into bowls. 38 Scatter with coriander leaves. 39 Leave the lemongrass and ginger in the bowls: they add flavour but are not eaten. 40 Serve the soup piping hot with the rice on the side. 