Tom Kha Gai

• 6 cups chicken stock
• 1 1/4 inch piece fresh galangal, thinly sliced
• 6 (2 inch) stalks lemongrass, 1 thinly sliced
• 4 None kaffir lime leaves, 2 finely shredded
• 2 tsp roughly chopped fresh cilantro roots and stems
• 1 1/4 lb chicken thigh fillets, thinly sliced
• 1 (7 oz) can button mushrooms, drained, rinsed
• 1 2/3 cups coconut milk
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tsp grated palm sugar
• 1/2 cup fresh cilantro leaves
• 3 None fresh small red bird's eye chilies, thinly sliced

1. Bring stock, galangal, lemongrass pieces, whole lime leaves and cilantro root and stem mixture to a boil in a large saucepan. Reduce heat and simmer, covered, for 5 mins. Remove from heat and let stand for 10 mins. Strain through a cheesecloth-lined sieve or colander into a clean saucepan. Discard solids.
2. Add chicken and mushrooms. Bring to a boil. Reduce heat and simmer for 5 mins, or until chicken is cooked through.
3. Stir in coconut milk, lime juice, fish sauce and sugar. Cook, stirring, until heated through (do not let boil). Remove from heat and stir in cilantro leaves, chilies, shredded lime leaf and sliced lemongrass.

chicken stock, fresh galangal, stalks lemongrass, lime, fresh cilantro, chicken thigh, button mushrooms, coconut milk, lime juice, fish sauce, palm sugar, fresh cilantro, chilies

Taken from recipes-plus.com/api/v2.0/recipes/36999 (may not work)