Thai Chicken Coconut Soup (Tom Kha Gai)

This is a popular Thai dish that your guests will come back for more. Best to go with cooked rice.


Ingredients
2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (Optional)
5 fresh kaffir lime leaves
250 g of boneless chicken, slice into strips
1 tablespoons of fish sauce (nam pla)
1 teaspoon of sugar
2 tablespoons of lime juice
1 teaspoon of dark chili paste (nam prik pow)
1 bunch of coriander leaves
4 red chili peppers
salt and pepper
2 cups water

Method
1. Marinate chicken strips with a pinch of salt and a dash of pepper.
2. Use only the root end of the lemon grass, about 6 inches. Smash lemon grass with the flat side of a chef's cleaver once.
3. Slice galangal into thin rounds; tear lime leaves into thirds; cut chili peppers in half.
4. Heat coconut milk and water in a saucepan for 2-3 minutes. Don't let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chili peppers and cook for another 2 minutes, stirring continuously and not letting it boil.
5. Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
6. Add the lemon juice, fish sauce and sugar. Stir, and continue cooking for another minute or two.
7. Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.