Tom Kha Gai: Coconut Soup With Chicken

• 1 can (400 grams) coconut milk
• 2 cups chicken breast, cut into thin strips
• 4 pieces Kha (galangga), soaked in warm water for 5 minutes
• 1 cup straw mushrooms
• 2-1/2 tablespoons lime juice
• coriander sprigs
• 2 teaspoons roasted chili paste
• 3 tablespoons fish sauce
• 1 stalk lemon grass, cut into 3-4 pieces, and bruise with a flat side of a cleaver
• 5 chili peppers, cut lengthwise or bruised
• 1 teaspoon sugar

1. Heat half of the coconut milk and bring to a boil. Reduce heat to medium low.
2. Add Kha, lemongrass, chicken, and fish sauce. Stir until the chicken is almost done.
3. Add the remaining coconut milk and 1/4 - 1/2 cup of water.
4. Add mushrooms and bring to a boil.
5. Add lime juice, sugar, chilis, and chili paste.
6. Taste, and add fish sauce, lime juice, or sugar as needed.
7. Remove from heat and garnish with cilantro.

coconut milk, chicken breast, water, straw mushrooms, lime juice, coriander sprigs, roasted chili paste, fish sauce, lemon grass, chili peppers, sugar

Taken from www.epicurious.com/recipes/member/views/tom-kha-gai-coconut-soup-with-chicken-51885261 (may not work)