Tom Kha Gai(Spicy Chicken, Coconut Milk and Galangal Soup)
Prepare:
2 cups Chicken breast (cut thick)
2 cups stock9 oz. coconut milk (you can use Chao Koh Brand)
1 cup straw mushroom (cut half)
1 lemongrass (cut diagonally then crushed lightly)
4 pieces baby galangal (thinly sliced)
3-4 kaffir lime leaves (rip off the hard part)
1 group coriander (cut 1 inch)
4 crushed guinea-peppers
3 tbsp. fish sauce
2 tbsp. sugar
1/2 tsp. salt
3-4 tbsp. fresh lemon juice
Cooking Instruction:
1. Boil stock and put coconut milk. Then add baby galangal, lemongrass, kaffir lime leaves and coriander. Mix it together.
2. When the soup boiling, put chicken breast. Cook for 10 minutes. Add peppers, sugar, fish sauce and lemon juice. Use medium heat.
3. Maximize the heat. Then add straw mushroom. Cook for 1 minute. Turn off the fire.
4. Dress with condensed milk and coriander.
5. Serve with hot fragrant jasmine rice from Thailand
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