Tom Kha Gai

• 8 oz boneless skinless chicken breasts
• 1 1/2 cups chicken stock
• 1 can (14 oz) coconut milk
• 1 piece (3/4 inch) fresh ginger, peeled and thinly sliced
• 1 stalk (4 inches) fresh lemon grass, bruised
• 4 None fresh kaffir lime leaves, torn
• 1 None fresh small red Thai chili pepper, halved lengthwise
• 1/4 cup finely chopped fresh cilantro root
• 2 tsp fish sauce
• 1 tsp grated palm sugar or brown sugar
• 1 tbsp lime juice
• 1/2 cup canned straw mushrooms, thinly sliced
• None None Thinly sliced kaffir lime leaves and finely chopped chili peppers, for garnish

1. Half-fill a medium skillet with water and add the chicken. Bring to a boil. Reduce the heat to low; simmer, covered, for about 5 mins until the chicken is cooked through. Drain the chicken and discard the liquid. Chop the chicken finely.
2. Meanwhile, place 1 1/2 cups water, stock, half the coconut milk, ginger, lemon grass, lime leaves, chili pepper, cilantro root and fish sauce in a medium saucepan; bring to a boil. Reduce the heat to low; simmer for 15 mins.
3. Strain the liquid and discard the solids. Return the liquid to same pan with the remaining coconut milk, sugar, lime juice, chicken and mushrooms. Cook until heated through, without boiling.
4. Serve the soup garnished with additional lime leaves and chili pepper.

chicken breasts, chicken stock, coconut milk, fresh ginger, stalk, fresh kaffir lime, chili pepper, fresh cilantro root, fish sauce, palm sugar, lime juice, mushrooms, lime

Taken from recipes-plus.com/api/v2.0/recipes/36023 (may not work)