Chicken And Galangal Soup (Tom Ka Gai) - cooking recipe

Ingredients

3 cups chicken stock
3/4 oz fresh galangal, thickly sliced
2 sticks fresh lemongrass, cut into 2-inch pieces
4 None fresh kaffir lime leaves
2 tsp coarsely chopped cilantro root and stem mixture
1 lb boneless skinless chicken thighs, thinly sliced
1 can (8 oz) straw mushrooms, drained and rinsed
1 cup coconut milk
1 tbsp lime juice
1 tbsp fish sauce
1 tsp grated palm sugar or brown sugar
1/4 cup loosely packed fresh cilantro leaves
2 None fresh small red Thai chili peppers, seeded and thinly sliced
2 None fresh kaffir lime leaves, shredded
1 stick fresh lemongrass, thinly sliced

Preparation

Combine stock, galangal, lemongrass pieces, whole lime leaves and cilantro mixture in large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, 5 mins. Remove from heat; let stand 10 mins. Strain stock through muslin into large heatproof bowl; discard solids.
Return stock to same cleaned pan. Add chicken and mushrooms; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until chicken is cooked through. Stir in coconut milk, lime juice, fish sauce and sugar; cook, stirring, until just heated through (do not allow to boil).
Remove from heat; stir in cilantro leaves, chili pepper, shredded lime leaves and lemongrass slices.