Tom Kha Kai (Thai Chicken Soup with Coconut Milk and Galangal) Recipe

• 4 cups chicken stock
• 1/4 cup Thai fish sauce
• Juice of 1 lime
• 2 crushed wild lime leaves
• 2-inch section lemongrass
• 1-inch section galangal
• 1/4 pound chicken breast, cut into bite-sized pieces
• 1 13.5-ounce can coconut milk
• 2 to 10 (to taste) small red chiles, slightly crushed
• Cilantro leaves for garnish

1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil.
2. Simmer 20 minutes.
3. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
4. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil.
5. Lower the heat and simmer until the chicken is cooked through, about 2 minutes.
6. Garnish with cilantro leaves and serve.

chicken stock, fish sauce, lime, lime leaves, section lemongrass, section, chicken, coconut milk, red chiles, cilantro

Taken from www.chowhound.com/recipes/tom-kha-kai-thai-chicken-soup-with-coconut-milk-and-galangal-10531 (may not work)