Tom Khaa Gai (Chicken Soup in Coconut Milk)

An example of a Thai tradition of living in harmony with nature, when food is eaten as medicine and it is taken as food. Thai herbs are used regulary in Thai cooking to enchance flavor and improve health.

Ingredients
200 gms. chicken breast fillets
1/2 cup thick coconut milk
2 cups thin coconut milk
5 Thai chilies, lightly crushed
15 galangal, peeled and sliced
1 stalk lemon grass, sliced
5 kaffir lime leaves, shredded
1 tbs. sugar
3 tbs. fish sauce
3 tbs. lemon juice
1 tbs. chili paste

Directions
Bring the thin coconut milk to a boil; add the lemon grass, kaffir lime leaves, and chicken. Add the thick coconut milk and flavor with sugar, lemon juice, fish sauce, chili paste and mix. Add chilies upon serving.

Yummy Tip ~serving size : 4 persons ~preparation Time : 30 min.
use coconut milk as the soup base, add galangal, lemon grass, kaffir lime leaves, simmer to blend the fragance. Bring the soup to the boil, then add chicken. For less spice, reduce chili or remove chili seeds. Add the coconut cream last for thicker texture. Or to thin the soup, only use the coconut milk.