Chicken And Galangal Soup (Tom Ka Gai)

• 3 cups chicken stock
• 3/4 oz fresh galangal, thickly sliced
• 2 sticks fresh lemongrass, cut into 2-inch pieces
• 4 None fresh kaffir lime leaves
• 2 tsp coarsely chopped cilantro root and stem mixture
• 1 lb boneless skinless chicken thighs, thinly sliced
• 1 can (8 oz) straw mushrooms, drained and rinsed
• 1 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp grated palm sugar or brown sugar
• 1/4 cup loosely packed fresh cilantro leaves
• 2 None fresh small red Thai chili peppers, seeded and thinly sliced
• 2 None fresh kaffir lime leaves, shredded
• 1 stick fresh lemongrass, thinly sliced

1. Combine stock, galangal, lemongrass pieces, whole lime leaves and cilantro mixture in large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, 5 mins. Remove from heat; let stand 10 mins. Strain stock through muslin into large heatproof bowl; discard solids.
2. Return stock to same cleaned pan. Add chicken and mushrooms; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until chicken is cooked through. Stir in coconut milk, lime juice, fish sauce and sugar; cook, stirring, until just heated through (do not allow to boil).
3. Remove from heat; stir in cilantro leaves, chili pepper, shredded lime leaves and lemongrass slices.

chicken stock, fresh galangal, fresh lemongrass, fresh kaffir lime leaves, cilantro root, chicken thighs, mushrooms, coconut milk, lime juice, fish sauce, palm sugar, cilantro, chili peppers, fresh kaffir lime, fresh lemongrass

Taken from recipes-plus.com/api/v2.0/recipes/33447 (may not work)