Thai Chicken Soup with Coconut (Tom Ka )

This is an ImportFood.com online Thai recipe. I posted this by request of a recipe search for use in Kaffir Lime Leaves.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 16  fluid ounces  chicken stock
• 4 -5  kaffir lime leaves, shredded
• 2  inches lemongrass, bruised to release flavor
• 1  inch galangal, sliced thinly (Thai Ginger)
• 4  tablespoons fish sauce
• 2  tablespoons lime juice
• 4  ounces chicken breasts, cut into smallish bite sized pieces
• 5  fluid ounces coconut milk
•  Thai red chili pepper, slightly crushed (to taste, Very Hot!)
•  coriander leaves (to garnish, cilantro)

Directions

1. Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
2. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
3. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
4. Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
5. This quantity serves 4 with other food, but is probably only enough for two if eaten separately.