Tom Kha Gai (Thai Chicken Coconut Soup)

• 3 cups chicken broth
• 1 (1 inch) galangal or 1 (1 inch) gingerroot
• 1 stalk lemongrass, trimmed and sliced thin
• 2 kaffir lime leaves
• 2 (14 ounce) cans unsweetened coconut milk
• 1 lb boneless skinless chicken breast, sliced thin
• 2 tablespoons roasted chili paste (nam phrik pao)
• 14 cup fresh lime juice
• 2 12 tablespoons golden brown sugar
• 2 12 tablespoons fish sauce
• 12 lb straw mushroom
• 12 lb oyster mushroom
• 5 small Thai red chili peppers, sliced in half lengthwise
• 14 cup fresh cilantro, chopped (garnish)

1. Bring the stock, lime leaves, lemon grass, sugar, galangal and chili paste to a boil in small pot.
2. Add the coconut milk and bring to a simmer.
3. Add the chicken and mushrooms and bring to a simmer, quickly stir in the lime juice and fish sauce.
4. Float the chilies on the soup and serve, garnishing with cilantro.
5. I serve this dish with sticky rice on the side and a quick salad of chilies, vinegar, sugar, onion and cucumber.

chicken broth, gingerroot, stalk lemongrass, lime, unsweetened coconut milk, chicken, roasted chili paste, lime juice, golden brown sugar, fish sauce, mushroom, oyster mushroom, red chili peppers, fresh cilantro

Taken from www.food.com/recipe/tom-kha-gai-thai-chicken-coconut-soup-482377 (may not work)