Tom Kha Kai Soup Coconut and Chicken Soup

4 cups chicken stock

2 leaves thai basil

1 2-inch piece lemongrass

1 1-inch piece galangal

2 tablespoons granulated white sugar

2 tablespoons tamarind juice, optional

1/4 lb. chicken breast, cut into bite-sized pieces

1 13.5 oz can coconut milk

2 to 10 small red chiles, slightly crushed

1/4 cup of fish sauce, add at end

1 whole Juice of 1 lime, add at end

Cilantro leaves for garnish

Directions:

1. Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).

2. Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.

Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.

Notes:

Leave the lime juice and fish sauce out until after you're done cooking. If you boil it, you'll lose the flavor. And don't be shy with that cilantro. Over here we use a big handful!

Also, the type of coconut milk you use will make or break this dish. I recommend 'chao koh' or 'mae ploy' brands, from Thailand. Or, if you can get the frozen coconut milk in see-through bags, that's even better.