Chicken Galangal With Fresh Coconut Soup (Tom Kha Kai)

• 1 can (13.5 Oz. Size) Coconut Milk
• 1/2 cups Milk (or Water, If You Like Clearer Soup)
• 1 cube Chicken Stock
• 2 stalks Lemongrass-Use Only The Bottom White Part, About 6 Inches Long, Pounded And Bruised To Release The Flavour
• 6 slices Galangal
• 5 whole Dry Chilies Or Serrano Chilies, Fried In Cooking Oil For 2 Minutes, Divided
• 4 leaves Kaffir Lime Leaf, Torn By Hand
• 3 cloves Garlic
• 3 cloves Shallot
• 1 pound, 1-2/3 ounces, weight Chicken
• 1/2 cups Mushrooms
• 2 Tablespoons Sugar
• 3 Tablespoons Fish Sauce
• 3 Tablespoons Tamarind Or Lemon Juice
• 1 Tablespoon Chopped Cilantro

1. Add coconut milk, milk (or water), and chicken stock into a pot over medium heat and bring it to a boil. Then add lemongrass, galangal, 3 chilies, kaffir lime leaves, garlic, and shallots. Simmer for 5 minutes and keep stirring gently.
2. Add chicken, mushrooms, sugar and fish sauce. Cook until the chicken is cooked through. Turn off the heat and add the tamarind juice.
3. Taste and adjust seasoning. The soup should have the earthy flavour of galangal, a noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of tamarind flavour, with a hint of chili in the background. If required, adjust with more fish sauce (salty) and lemon juice (sour).
4. Serve hot garnished with the remaining 2 chilies and cilantro.

coconut milk, milk, chicken, flavour, galangal, chilies, lime leaf, garlic, shallot, chicken, mushrooms, sugar, fish sauce, tamarind, cilantro

Taken from tastykitchen.com/recipes/soups/chicken-galangal-with-fresh-coconut-soup-tom-kha-kai/ (may not work)