Thai Coconut Chicken Soup (Tom Kha Gai)

• 500 milliliters coconut milk
• 200 grams sliced chicken breast
• 1/2 medium tomato, chopped into chunks
• 1/2 medium onion, chopped into chunks
• 2 cups mushrooms (preferably straw mushrooms), chopped in half
• 1 small red chili (add another if you'd like more spice)
• 1 piece galangal, 1 inch long
• 1 piece lemongrass, white part only, chopped in half
• 1 lime
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar
• 1 shallot, chopped in thirds
• 1 teaspoon coriander leaves
• 1 kaffir lime leaf, stem removed

1. In a medium saucepan or wok bring the coconut milk to a boil over medium-high heat.
2. Reduce heat and add the galangal, chilli, lime leaf, and lemongrass. Simmer the coconut milk for 5 to 10 minutes to allow the flavours of the herbs and spices to infuse into the coconut milk.
3. Add the sliced chicken and cook until the chicken turns white. Next add fish sauce, sugar, and lime juice. If you wish to increase the volume of liquid, you can add some liquid chicken stock at this point. Cook for approximately 5 minutes.
4. Add the onion, tomato, and mushrooms to the soup and cook for another 5 to 10 minutes.
5. Remove from heat and stir through the shallot and coriander. Serve with a side of steamed rice.

chicken breast, tomato, onion, mushrooms, red chili, galangal, only, lime, fish sauce, palm sugar, shallot, coriander leaves, lime leaf

Taken from food52.com/recipes/12195-thai-coconut-chicken-soup-tom-kha-gai (may not work)