Tom Kha Kai - Chicken Soup With Coconut Milk 16 oz chicken stock 2 kaffir lime leaves rolled to crack them to release flavor 2 inch piece lemon grass bruised to release flavor 1 in cube galangal sliced thinly 4 tablespoon fish sauce (or to taste) 2 tablespoon lime juice (or to taste) 4 oz chicken breast cut into smallish bite sized pieces 5 fl oz coconut milk 1 several small red chilies crushed, (to taste) 1 tablespoon cilantro to garnish Note the number of red chilies is a personal choice. It can be as few as half a chile per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chilies. Personally I would suggest about 8-12 chilies for this recipe. method-- Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, add the chicken and coconut milk, bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). serve-- Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed white (jasmine) rice, or together with a Thai meal. This quantity serves 4 with other food, but is probably only enough for two if eaten separately. Recipe By: Muoi Khuntilanont Yield: 1