Chicken And Galangal Soup (Tom-Ka-Gai)

• 2 stalks lemongrass, sliced into 1 inch pieces (or may use galangal)
• 1 (2 cup) can coconut milk, divided (labeled for cooking, not dessert)
• 1 (50 g) packet tom kha paste
• 2 -3 boneless chicken breasts, cut into thin strips
• 2 -4 tablespoons fish sauce, to taste
• 1 teaspoon soft brown sugar
• 1 large tomatoes, cut into wedges
• 1/2 cup water, as needed
• 4 -8 ounces sliced mushrooms
• 5 chili peppers, to taste
• fresh cilantro

1. Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
2. Continue to simmer, uncovered, stirring occasionally for a couple minutes.
3. Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
4. Add tomatoes and remaining coconut milk and bring to a boil.
5. Add water, as needed, for desired consistency and taste and bring to a boil.
6. Add mushrooms and cook until desired consistency.
7. Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
8. Turn off heat, add cilantro and serve immediately.

stalks lemongrass, coconut milk, packet, chicken breasts, brown sugar, tomatoes, water, mushrooms, chili peppers, fresh cilantro

Taken from www.food.com/recipe/chicken-and-galangal-soup-tom-ka-gai-75972 (may not work)