Tom Kha Kai (Chicken Coconut Soup) 2

• 2 cups chicken broth
• 2 cups coconut milk (can use light variety, just not coconut cream)
• 6 slices galangal (can substitute fresh ginger root)
• 2 stalks lemongrass
• 5 kaffir lime leaves
• 8 ounces chicken breasts, sliced
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 cup lime juice
• 1 teaspoon red chili paste
• 1/4 cup cilantro leaf, torn
• 3 -5 Thai chiles, crushed (can substitute jalepeno or other hot pepper)

1. Cut lower portion of lemon grass into 1 inch lengths and crush.
2. Tear kaffir lime leaves in half.
3. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
4. Add the chicken, fish sauce and sugar.
5. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
6. Heat just to boiling, add chili paste and lime juice, stir until blended.
7. Garnish with cilantro leaves and crushed chili peppers.
8. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.

chicken broth, coconut milk, galangal, stalks lemongrass, lime, chicken breasts, fish sauce, sugar, lime juice, red chili paste, cilantro leaf, chiles

Taken from www.food.com/recipe/tom-kha-kai-chicken-coconut-soup-2-527205 (may not work)