TOM KA GAl (Lemongrass and Coconut Soup)

By keteal

Ingredients

• 6 cups chicken broth
• 10 kafftr lime leaves, very thinly sliced
• 6 ( 2 inch) pieces lemongrass
• 4 slices galangal
• 8 Tbsp fish sauce
• 4 Tbsp fresh lime juice
• 3/4 pound chicken breast, thinly sliced or cubed
• 2 cans( 15 ounce) coconut milk
• sliced chili peppers as desired
• cilantro leaves for garnish

Details

Servings 6

Preparation

Step 1

In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice. Bring to a boil. Add the chicken breasts and coconut milk. Lower the heat and simmer for 5 minutes. Add the chili peppers as desired and garnish each bowl with cilantro. Eat with rice if desired.