The Best Thai Tom Kha Soup Recipe

• 4 cups coconut milk
• 1 cup chicken stock
• 1/4 cup finely chopped cilantro
• 1 stalk lemongrass, tough outer parts removed, thinly sliced
• 1 (2 inch) piece galangal, thinly sliced
• 2 fresh Thai chile peppers, minced
• 6 kaffir lime leaves, thinly sliced
• 2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
• 1/2 head cabbage, thinly sliced
• 5 limes, juiced
• 3/4 teaspoon fish sauce

1. Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
2. Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

coconut milk, chicken stock, cilantro, stalk lemongrass, galangal, fresh thai chile peppers, lime, chicken thighs, cabbage, fish sauce

Taken from www.allrecipes.com/recipe/257890/the-best-thai-tom-kha-soup-recipe/ (may not work)