Tom Kha Kai soupTOM KHA KAI:
Thai Chicken-Coconut Soup
 

    3 cups chicken broth 
    1 x 14 oz. can coconut milk 
    1/3 cup finely sliced galangal (ginger may be substituted) 
    1 cup bite-size pieces of boneless chicken breast 
    1/2 cup straw mushrooms (or sliced button mushrooms) 
    1-1/2 tablespoons lime juice 
    2 tablespoons brown sugar 
    1 tablespoon Thai fish sauce 
    2 teaspoons Thai chile paste 
    1/2 cup cilantro leaves 
    Serrano chiles, sliced (optional) 
  Combine chicken broth, coconut milk and galangal in a large saucepan. Bring to 
  a boil and stir for 1 minute. Add chicken meat and stir for 1 minute. Add 
  mushrooms, lemon juice, sugar, fish sauce and chile paste and stir for 1 
  minute. Pour into individual soup bowls and top each with cilantro leaves. For 
  a hotter experience, top with sliced serranos. Yum!



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