Tom Khaa Kai- Thai Coconut Chicken Soup

• 2 cans (15 Oz Each) Coconut Milk
• 2 cups Water
• 2 stalks Lemon Grass, White Parts Only, Bruised
• 2 bulbs (large) Shallots, Peeled And Sliced
• 2 pieces (about An Inch Each) Galangal, Peeled And Sliced
• 3 Tablespoons Lime Juice
• 6 pieces Kaffir Lime Leaves, Torn In Half
• 1 pound Boneless Skinless Chicken Breast, Sliced
• 6 pieces Thai Bird Chiles, Stem Removed And Rinsed
• 5 Tablespoons Fish Sauce
• 2 Tablespoons Brown Sugar
• 5 ounces, weight Sliced Mushrooms
• 5 ounces, weight Cherry Tomatoes

1. In a large saucepan or Dutch oven, place the coconut milk, water, lemon grass, shallots and galangal over medium low heat to simmer. Allow to simmer for 10-15 minutes.
2. While that comes up to a simmer, prepare the remaining ingredients. After about 15 minutes of simmering the first group of ingredients, stir in the remaining ingredients. Simmer until chicken is cooked. This will take about 10 minutes, depending on how thinly the chicken was sliced.
3. Serve with cilantro if you like. I didn't have any, but it would add a nice fresh element to this tasty dish. Enjoy!

coconut milk, water, lemon grass, shallots, lime juice, lime, chicken, chiles, fish sauce, brown sugar, mushrooms, tomatoes

Taken from tastykitchen.com/recipes/soups/tom-khaa-kai-thai-coconut-chicken-soup/ (may not work)