Tom Kha Teacups

• 4 cups good chicken broth, preferably homemade
• 2 pieces lemongrass stalks, very roughly chopped, white and tender green parts only
• 1 piece galangal (or ginger), 2 inches in size, very roughly chopped
• 1 ounce shrimp shells (optional, but highly recommended)
• 1/2 cup coconut milk
• 1/4 cup fish sauce
• 1 tablespoon palm sugar simple syrup
• 8 kaffir lime leaves
• 1/4 cup cilantro leaves, roughly chopped and packed
• 2 thai chiles, stems removed, roughly chopped

1. In a saucepan on high heat, add the chicken broth, lemongrass, galangal, shrimp shells (if you're using them), coconut milk, fish sauce, and palm sugar simple syrup. Bring to a boil, then bring the heat down to low and cover. Simmer for 15 minutes.
2. Remove the lid and turn the heat off. Add the lime leaves, cilantro, and thai chiles, then put the cover back on. Let stand for 4 minutes.
3. Strain the broth and discard all the aromatics. Serve in teacups, bowls, or just leave it in the sauce pan and use a bendy straw.

chicken broth, lemongrass stalks, galangal, shrimp shells, coconut milk, fish sauce, palm sugar, lime, cilantro, thai chiles

Taken from food52.com/recipes/62898-tom-kha-teacups (may not work)