Tom Kha Gai (Spicy Chicken Soup with Coconut Milk)
rec.food.cooking/Cheryl Bolstad

When I was in Thailand Tom Kha Gai was one of my favorite meals. However, I did find a great Thai restaurant in California and their soup was almost as good as the ones I tried in Bangkok. When I left LA, the owner gave me her recipe. I have made it many times at home with much success.

2 boneless chicken breast - cut up bit sized
2-3 stalks of lemon grass - cut up into 2" pieces and separated
6 pieces of dried galangal (I believe this is the Kha)
1 can coconut milk
2 Tbsp sugar
2 tsp salt
1 tsp dried crushed red chilies (optional)
7 cups water

Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilies and white rice.