Tom Kha Gai (Chicken Galangal Soup)

• 2 (13 1/2 ounce) cans coconut milk
• 1 1/2 cups chicken stock
• 2 chicken breasts, cut bite sized
• 3 stalks lemongrass, white part only cut into diagonal strips
• 1 inch length fresh galangal root, sliced into thin strips
• 5 chili peppers, remove stem, sliced diagonally
• 10 kaffir lime leaves, remove center spine crumple lightly
• 1 (15 ounce) can straw mushrooms
• 2 tablespoons palm sugar (or Brown sugar)
• 2 tablespoons fish sauce
• 3 tablespoons lime juice

1. 1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
2. 2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
3. 3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
4. 4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
5. 5. Add final can of Coconut milk. return to boil and remove pan from heat.
6. 6. Add Lime juice stir and serve.

coconut milk, chicken stock, chicken breasts, stalks lemongrass, galangal root, chili peppers, lime, straw mushrooms, palm sugar, fish sauce, lime juice

Taken from www.food.com/recipe/tom-kha-gai-chicken-galangal-soup-467916 (may not work)