Tom Kha Gai (Chicken Galangal Soup) - cooking recipe

Ingredients

2 (13 1/2 ounce) cans coconut milk
1 1/2 cups chicken stock
2 chicken breasts, cut bite sized
3 stalks lemongrass, white part only cut into diagonal strips
1 inch length fresh galangal root, sliced into thin strips
5 chili peppers, remove stem, sliced diagonally
10 kaffir lime leaves, remove center spine crumple lightly
1 (15 ounce) can straw mushrooms
2 tablespoons palm sugar (or Brown sugar)
2 tablespoons fish sauce
3 tablespoons lime juice

Preparation

1. Pour 1 of the 2 two cans of Coconut milk and the Chicken broth into a sauce pan and bring to a boil.
2. Add Galangal root, Lemongrass, and Chili peppers simmer for 10 minutes.
3. Add Chicken pieces to pot and simmer until the color looks uniform brown about 3 minutes.
4. Add Straw mushrooms, Kaffir Lime leaves, Coconut Palm sugar, and Fish sauce. Simmer 5 minutes.
5. Add final can of Coconut milk. return to boil and remove pan from heat.
6. Add Lime juice stir and serve.