Tom Kha Kai µéÁ¢èÒä¡è (Chicken Coconut Soup) Tom Kha Kai (Chicken Coconut Soup)

Ingredients
• 2 cups (16 fl oz/500 ml) coconut milk
  
• 6 thin slices young galangal (kha on)
  
• 2 stalks lemon grass (ta-khrai), lower portion, cut into
  
• 1-in (2.5 cm) lengths and crushed
  
• 5 fresh kaffir lime leaves (bai ma-krut), torn in half
  
• 8 oz (250 g) boned chicken breast, sliced
  
• 5 tablespoons fish sauce (nam pla)
  
• 2 tablespoons sugar
  
• 1/2 cup (4 fl oz/125 ml) lime juice
  
• 1 teaspoon black chilli paste (nam phrik pao)
  
• 1/4 cup cilantro / coriander leaves (bai phak chi), torn
  
• 5 green Thbai chilli peppers (phrik khi nu), crushed

Method
          Combine half the coconut milk with the galangal, lemon grass, and lime leave 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.

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