Tom Kha Kai ( ต้มข่าไก่ ), Thai chicken in coconut milk soup. This serves for five.

Ingredients

• 2½ (600ml) cups coconut milk.
• 3¼ (775ml) cups chicken broth.
• 4 stalks lemongrass, cut into 1″ (2.5cm) bits or split lengthwise.
• 2″x1″ (5cm x 2.5cm) cube, thin sliced galangal – may be substituted by ginger. However, “Kha” ( ข่า ) means galangal.
• 3-4 mini chilies, finely chopped.
• 400g chicken, cubed.
• 1 cup (150g) sarjor-caju mushrooms.
• 1½ tsp sugar.
• 3 tbsp lime juice.
• 2 tbsp fish sauce.
• 4 tbsp Coriander.
• 5-6 Kaffir lime leaves.

Directions

1. Bring broth and coconut milk to a boil.
2. Add galangal, lemongrass, chilies, sugar and kaffir lime leaves.
3. Add chicken bits and mushrooms.
4. Keep at a rolling boil for 4 minutes.
5. Remove the pot from the heat.
6. Stir in lime juice and fish sauce.
7. Garnish with coriander.