Thai Chicken And Coconut Soup (Tom Kha Kai)

• 1 liter chicken stock
• 4 kaffir lime leaves
• 2 stalks lemongrass, chopped and bruised
• 5 slices ginger or 5 slices galangal, thick
• 3 hot green chili peppers, halved and seeds removed
• 1 bunch coriander, stems and roots finely chopped,leaves reserved
• 350 g chicken breasts, cut into thin broad slices
• 400 ml thick coconut milk
• 3 tablespoons lime juice
• 1 tablespoon palm sugar
• 2 tablespoons fish sauce
• coriander leaves (to garnish)

1. Pour the chicken stock into a wok over a high heat.
2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
4. Add coconut milk and simmer gently for 3 minutes.
5. Add the chicken and stir for 30 seconds until chicken is just cooked.
6. Stir through the lime juice, sugar and fish sauce.
7. Serve immediately sprinkled with coriander leaves.

chicken stock, lime leaves, stalks lemongrass, ginger, green chili peppers, coriander, chicken breasts, coconut milk, lime juice, palm sugar, fish sauce, coriander

Taken from www.food.com/recipe/thai-chicken-and-coconut-soup-tom-kha-kai-41960 (may not work)