Tom Kha Gai (Thai Chicken Soup With Coconut Milk)

• 32 fl. oz. low sodium chicken stock
• 8 kaffir lime leaves
• 3 stalks of fresh lemongrass
• 2 inch cube of galangal or ginger
• 8 Tbs fish sauce
• 1 lime
• 2 chicken breasts
• 5 small thai chili peppers
• 8 oz. button mushrooms
• 10 fl. oz. coconut milk
• 1 bunch Cilantro

1. Heat the stock.
2. Score the lime leaves to help release their flavor. Cut the lemongrass into eight 2-inch pieces (crush with a pot to release their flavor). Slice the galangal (or ginger) into thin strips. Half the chili peppers (crush to release flavor). Add all above ingredients along with fish sauce and juice of one lime to the stock. Bring to a boil. Let boil for 5 minutes.
3. Use a slotted spoon to remove the lemongrass pieces, lime leaves, galangal, and peppers, as these are for flavor and not for eating (unless you really want to!) They can be left in the stock if you are cautious to avoid them when dining.
4. Slice the chicken into thin, 2 inch long strips. Add to stock along with coconut milk and mushrooms. Bring back to a boil, then lower to a simmer. Simmer until chicken is thoroughly cooked.
5. Serve with Cilantro.

chicken stock, lime, stalks of fresh lemongrass, ginger, fish sauce, lime, chicken breasts, thai chili peppers, button mushrooms, coconut milk, cilantro

Taken from www.epicurious.com/recipes/member/views/tom-kha-gai-thai-chicken-soup-with-coconut-milk-50074306 (may not work)