Tom Kha Gai
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Literally, boiled galangal with chicken.

Serves 3-4

2 Tins coconut milk
  If you prefer creamier, substitute some creamed coconut and use reduced fat.
1 Pint of chicken stock
2 stalks of lemongrass
10 slices of fresh galangal
4 Kaffir lime leaves
2 or 3 chillies, sliced large.
1 tbsp fish sauce
Lime juice to taste (one or two limes is usually enough)
1 tsp sugar
2 tbsp corriander leaves
400g chicken, chopped up small
100g mushrooms


Method

Pound and bruise lemongrass, cut into 2 inch segments. Place stock in
pot with galangal, lemongrass, sugar and lime leaves. Bring to boil
and simmer for 5 minutes.

Add coconut milk, chillies, fish sauce (only ever add fish/fish-sauce
to thai dishes when it is boiling. this apparently prevents the dish
from being too fishy) Simmer for another 5 minutes.

Add chopped chicken and mushrooms, cook until chicken ready. The
moment the chicken is all white on the outside, it is 90% cooked.

Turn off the heat, add the lime juice, garnish with corriander leaves,
test for saltiness and sourness.

If required, adjust with fish sauce for salt, and lemon/lime juice for sour.

Serve