Chicken Coconut Soup (Kai Tom Kha)

I still remember my first bowl of Tom Kha. The fragrant soup was a delicate balance of intense flavors sour,sweet, hot. I had an immediate gastronomic epiphany. This soup was so good that all through dinner I wanted another bowl.

1 Pound Boneless Chicken breast
3 Tablespoon Tom Kha paste
1 can (13.5 fl.oz) Coconut milk
1 can (15 Ounce) Straw mushroom, drained
5 Kaffir Lime leaves
1 stalk Lemon grass (cut into 1 inch long pieces)
1 stalk Galangal or Ginger
2 Teaspoons Fish sauce
½Teaspoon Sugar
3 Teaspoons Lime juice
1 Cup Water

Garnish:
2 sprigs Cilantro
5-7 Red hot chili peppers (cut in half lengthwise)

1. Slice chicken thinly into 1½ " strips.
2. Trim the base of the mushroom stalks
3. Rinse mushrooms in cold water, dry with towel paper
4. cut the mushroom in half lengthwise.
5. Slice galangal or ginger thinly into 1" strips.
6. bruise the lemon grass with side of a cleaver and slice.
7. Boil 1 can of coconut milk with 1 Cup of water.
8. Add Tom kha Paste and stir well.
9. Add lemon grass, galangal, Kaffir lime leaves and stir.
10. Reduce heat to medium-low, add Chicken & cook for 3 minutes.
11. Add Straw Mushrooms, cook for 30 seconds. Turn off the heat.
12. Season with Fish sauce, Sugar, and Lime juice.
13. Garnish with red hot Chili peppers and some Cilantro leaves.

Serve immediately.

Makes 3 servings.