Tom Kha Kai (Chicken Coconut Soup) - cooking recipe

Ingredients

2 cups coconut milk
6 slices young galangal (kha on)
2 stalks lemongrass, lower portion, cut into 1-in lengths and crushed (ta-khrai)
5 fresh kaffir lime leaves, torn in half (bai ma-krut)
8 ounces boneless chicken breasts, sliced
5 tablespoons fish sauce (nam pla)
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon black chili paste (nam phrik pao)
1/4 cup coriander leaves, torn (bai phak chi)
5 green Thai chiles, crushed (phrik khi nu)

Preparation

Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
Add 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 and turn off the heat.
Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
Garnish with coriander leaves and crushed chillies.