Tom Kha Kai Point 2

• 1 quart thai ginger infused broth
• 1/2 cup red pepper, cut in matchsticks
• 1/2 cup mushroom, sliced thinly
• 1/2 cup green onion, cut diagonally
• 1/4 teaspoon ground kaffir lime leaf
• 1/4 teaspoon ground galangal
• 1/4 teaspoon dried lemon grass
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped
• 1 chicken breast, cut in strips
• 1 (14 ounce) can light coconut milk

1. Bring broth to a boil, add chicken.
2. While chicken is cooking, cut up peppers, mushrooms and onions.
3. Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
4. Add coconut milk and seasonings.
5. Simmer about 5 minutes more.
6. Add lime juice, garnish with cilantro.
7. Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.

ginger infused broth, red pepper, mushroom, green onion, ground kaffir lime leaf, ground galangal, lemon grass, lime juice, cilantro, chicken, light coconut milk

Taken from www.food.com/recipe/tom-kha-kai-point-2-518983 (may not work)