This Tom Kha Gai or Chicken Coconut Soup works with chicken, fish and seafood such as crab, squid or shrimp.
2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
100 grams oyster mushrooms
5 tablespoons of fish sauce
2 tablespoons of sugar
1/2 cup of lime juice
1/4 cup of coriander leaves
10 Thai chillies (Prik Khee Hnuu)
Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce, mushrooms, chillies and sugar.
Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
Place the lime juice in a serving bowl then pour the soup into the serving bowl.
Garnish with the coriander leaves and serve.