Thai recipe for Spicy Chicken Soup with Coconut Milk

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TOM KHA GAI
(Spicy Chicken Soup with Coconut Milk)

Ingredients

400g chicken meat

1 cup chicken stock

1 bulb galangal

2 lemon grass

3 kaffir lime leaves

100g. straw mushroom

1 teaspoon salt

4 tablespoon lime juice

3 tablespoon fish sauce

1/2 teaspoon sugar

3 cups thin coconut milk

6 bird's eye chilies

Preparations

1.	Torn the kaffir lime leaves into small pieces, cut chicken meat into 1 inch strips, cut lemon grass into 2 inch long, slice the galangal, bruise the chillies.
2.	Place the stock in a pot; add the lemon grass, galangal and kaffir lime leaves. Bring to boil over the medium heat.
3.	Add the chicken, mushrooms, salt, limejuice, fish sauce and sugar. Cook slowly for 10 minutes.
4.	Add the coconut milk and chillies. Bring almost to the boil, stirring frequently, then remove from heat.