We cooked Chicken, Coconut & Galangal Soup, with Chilli and Kaffir Lime Leaves (Tom Kha Gai), from Rick Stein and served in with Jasmine Rice. This is the chicken version of the well-known Thai dish Tom Yum Gung that usually features prawns. We expected a little more flavour and substance from this recipe, but it was still pleasant.
We opened a bottle of Fleur de Roche 2010 Cotes de Gascogne IGP from the Sunday Times Wine Club. This is Sauvignon Blanc based and we enjoyed its lemony, citrussy, melon and peach flavours with some minerality on the finish. The wine was a good, if not stunning, match.