Thai Chicken Soup With Coconut (Tom Ka )

• 16 fluid ounces chicken stock
• 4 -5 kaffir lime leaves, shredded
• 2 inches lemongrass, bruised to release flavor
• 1 inch galangal, sliced thinly (Thai Ginger)
• 4 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 ounces chicken breasts, cut into smallish bite sized pieces
• 5 fluid ounces coconut milk
• Thai red chili pepper, slightly crushed (to taste, Very Hot!)
• coriander leaves (to garnish, cilantro)

1. Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
2. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
3. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
4. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
5. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

fluid ounces chicken stock, lime, inches lemongrass, ginger, fish sauce, lime juice, chicken breasts, fluid ounces coconut milk, red chili pepper, coriander

Taken from www.food.com/recipe/thai-chicken-soup-with-coconut-tom-ka-61789 (may not work)