Tom Ka Gai (Chicken, Coconut and Galangal Soup)

In a saucepan, heat the stock, add the lime leaves, lemon grass, galangal, fish sauce and lemon juice. Stirring thoroughly, bring to a boil. Add the chicken and the coconut milk. Continue to cook over a high heat until blended, then lower to medium heat. Add corn, mushrooms, onions, crushed peppers and cilantro.Pour into small bowls and and garnish with cilantro.

Serve with a bowl of jasmine rice on the side. Thai’s will spoon the broth over the rice. All of these ingredients can be found at an Asian market and most grocery stores. Galangal is very similar to ginger, however, has a milder flavor. Kaffir lime leaves and galangal will be found at the Asian Market, however, if you don’t have one in your area, you can order from a online grocer. I keep a lot of these ingredients in the freezer (limes leaves, galangal, lemon grass, even ginger). When I make this, I always double the recipe, therefore adding a full can of coconut milk. Sometimes I will add enoki, crimini or morel mushrooms, in addition to the dried shiitakes. Enjoy!