Tom Kha Kaichicken Coconut Soup

• 1/2 lb. Chicken Breast meat
• Herbs and Spices
• 2 Stalks Fresh Lemon Grass
• 2 Kaffir Leaves
• 2 Whole Shallots
• 2 Dried Red Chili Peppers
• 2 to 4 Slices 2 Tbsp. Galangal Root (Laos Root)
• 1/4 c. Scallions 1 inch long
• 2 Tbsp. Fish Sauce
• 2 Tbsp. Lime Juice
• 1 Tbsp. Chili Paste
• 2 c. Chicken Broth
• 2 c. Coconut Milk
• 1/4 c. Cilantro

1. Cut up the chicken meat either diced or in strips, chop lemon grass and kaffir leaves in food processor or hand chop finely. Cut the shallots to 1/4 inch strips, cut scallions to 1 inch pieces, chop cilantro with stems, no roots.
2. Peel and slice the galangal root in thin strips 1/2 inch long.
3. Heat pan on medium, add the kaffir, lemon grass, shallots, whole dried chilis, and galangal, stir until light brown.
4. Add the chicken broth and increase the heat to high and bring to a boil.
5. Add chicken, coconut and milk, fish sauce and 1/2 teaspoon chili paste.
6. Add the chili paste in increments and taste before adding the second half.
7. Heat almost to boiling, remove from the heat, add lime juice, cilantro and scallions.
8. Serves 4.

chicken, herbs, lemon grass, kaffir leaves, shallots, red chili peppers, scallions, fish sauce, lime juice, chicken broth, coconut milk, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819963 (may not work)