TOM KHA KAI

TOM KHA KAI

Ingredients
2 cups (16fl oz/500 ml) coconut milk
6 thin slices young galangal (kha on)
2 stalks lemon grass (ta-khrai), lower portion, cut into
1-in (2.5-cm) lengths and crushed
5 fresh kaffir lime leaves (bai ma-krut), torn in half
8 oz (250g) boned chicken breast, sliced
5 tablespoons fish sauce
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1teaspoon black chilli paste (nam phrik pao)
1/4 cup cilanto / coriander
leaves (bai phak chi), torn
5 green Thai chilli peppers (phrik khi nu), crushed

Method
Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, and sugar. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk. Heat just to boiling. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.