Tom Kha Kai Soup

• 1/2 lb chicken or shrimp
• 1/4 c sliced lemongrass
• 4-6 kaffir lime leaves, thinly sliced
• 7-8 thai bird chilies, smashed
• Juice from 2 limes
• 1-2 T palm sugar
• 2 T thai chili paste
• 1/4 lb oyster mushrooms
• 2 T sliced galangal
• 1/4 c chopped cilantro
• 1/4 c chopped green onions
• 1 medium onion, quartered
• 2 medium tomatoes, cut into eighths
• 1/4 c fish sauce
• 1 T chicken bouillion
• 2 c water
• 2 c coconut milk

1. Place water, coconut milk, chicken bouillon, lime leaves, lemongrass, galangal and chilies in large pot and bring to a boil. Add tomatoes, quartered onion, mushrooms and chicken/shrimp and cook 1-2 minutes. Add fish sauce, palm sugar, chili paste, and lime juice, season to taste. Stir in cilantro and green onions and remove from heat.

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Taken from www.epicurious.com/recipes/member/views/tom-kha-kai-soup-50182544 (may not work)