Chicken And Galangal Soup Tom Ka Gai

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This was a dish prepared at a thai cooking class i attended. It was made by a native thai woman who learned to cook at her mother's apron strings. It has a wonderful taste, which can be adjusted by the amount of the ingredients added. Vegetables, such as broccoli and yellow onions, can easily be substituted for the chicken.

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Steps

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Combine lemon grass , 1 / 2 can of coconut milk and tom ka paste in a medium pan and bring to a boil.

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Continue to simmer , uncovered , stirring occasionally for a couple minutes.

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Add the fish sauce , brown sugar and chicken and simmer until chicken is cooked.

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Add tomatoes and remaining coconut milk and bring to a boil.

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Add water , as needed , for desired consistency and taste and bring to a boil.

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Add mushrooms and cook until desired consistency.

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Add brown sugar , fish sauce or chilies , as necessary , to adjust taste.

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Turn off heat , add cilantro and serve immediately.

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Ingredients

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lemongrass, coconut milk, tom kha paste, boneless chicken breasts, fish sauce, soft brown sugar, tomatoes, water, sliced mushrooms, chili peppers, fresh cilantro