Tom Ka Kai (chicken coconut soup)

This recipe comes from Rin Nedtra, owner of Sea Siam Thai Restaurant in Miami, FL.

Time: 45 minutes
Serves: 4 to 6

1 (14 oz) can coconut milk
2 cups chicken stock
1/2 pound chicken breast, sliced into bite size pieces
1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional)
2 stalks lemon grass, trimmed, bruised and cut into 1/2
6 thin slices young galangal, skin on
5 fresh kaffir lime leaves, torn in half
6 tablespoons fish sauce
6 tablespoons lime juice (about 3 large limes)
1/2 teaspoon sugar
1/4 cup cilantro leaves
6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don’t like it too spicy, remove the seeds)

In a large saucepan, combine coconut milk, stock, galangal, lemongrass and lime leaves. Bring to a boil. Add chicken, mushrooms, fish sauce, sugar and chili peppers. Bring to a boil again. Reduce heat and add lime juice. Soup is ready when chicken is fully cooked. Taste and adjust seasonings if necessary. Remove herbs and ladle into individual bowls. Garnish with cilantro leaves and 1 chili pepper per bowl.