Soup/Tom Kha Gai
| A: | 20oz chicken stock |
| 4 kaffir lime leaves, rolled to crack | |
| 4" lemon grass, bruised to release flavor | |
| 2" cube galanga, sliced thin ("kha" can sub ginger) | |
| 2T fish sauce (or to taste) | |
| 4T lime juice (or to taste) | |
| 20 red chiles, small, slightly crushed | |
| B: | 8oz chicken breast, cut into smallish bite sized pieces |
| 10oz coconut milk | |
| C: | 2T cilantro, torn |
| 1. | Heat (A), mix thoroughly, bring to a boil. |
| 2. | Add (B), bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until chicken is done). |
| 3. | Garnish with (C) and serve. |
Servings: 8