Thai4UK - RECIPES - TOM KHA KAI

		Ingredients
		500 ml. coconut milk
		6 thin slices young galangal (Kha On)
		2 stalks lemon grass, lower portion, cut into 1-in. lengths and crushed
		5 kaffir lime leaves (Bai Ma-krut), torn in half
		250g. boned chicken breast, sliced
		5 tablespoons fish sauce (Nam Pla)
		2 tablespoons sugar
		125 ml. lime juice
		1 teaspoon Chilli paste in soy bean oil
		¼ cup cilantro/coriander leaves, torn
		5 Bird's eye chilli (Phrik Khi Nu), crushed

Tom Kha Kai
(Chicken Coconut Soup)

Directions

Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large saucepan and heat to boiling. Add the 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. Place the lime juice and chilli paste in a serving bowl and pour the soup over them. Garnish with cilantro leaves and crushed chilli peppers.