Tom Kha (Chicken Coconut Soup With Lemongrass)

• 4 cups chicken broth
• 8 large slices peeled fresh galangal or 4
• slices peeled fresh ginger
• 1 large lemongrass stalk, cut into 2-inch pieces,
• crushed
• 16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
• 2 cans (each 14 oz.) coconut milk
• 1/4 cup lime or lemon juice
• 2 to 3 Tbs. Thai fish sauce
• 2 Tbs. light brown sugar
• 1 Tbs. red chili paste
• 1 lb. boneless, skinless chicken breasts, cut into
• bite-size pieces
• 1/2 lb. fresh white mushrooms, brushed clean and
• thinly sliced
• 5 small fresh red or green chilies, sliced
• crosswise paper-thin
• Fresh cilantro leaves for garnish

1. In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
2. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.
3. To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top. Serves 4 to 6.
4. Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

chicken broth, fresh galangal, fresh ginger, stalk, fresh kaffir lime leaves, coconut milk, lime, fish sauce, light brown sugar, red chili paste, chicken breasts, bitesize pieces, fresh white mushrooms, fresh red, paperthin, cilantro

Taken from www.epicurious.com/recipes/member/views/tom-kha-chicken-coconut-soup-with-lemongrass-1272044 (may not work)