Coconut Milk Soup with Chicken - Tom Kha Kai

Ingredients for 4 portions

• 4 cups coconut milk
• 2 cup chicken stock
• 3-4 medium pieces fresh galangal, peeled and sliced
• 6 chicken breast fillets (cut into well pieces)
• 4 teaspoons chilies, finely chopped
• 2 tablespoon fish sauce
• 2 teaspoon sugar
• 1 cup fresh coriander leaves
• 10 coriander leaves for garnish

Thai Food Preparations

1. Add coconut milk, chicken stock and galangal in a pan.

2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.

3. Add chicken pieces and chili to pan, simmer for another 6 minutes. Continue stirring until cooked and all ingredients mixed well.

4. Season with fish sauce and sugar. Add coriander leaves before serving, garnished with remaining coriander leaves.

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