TOM KHA GAI

2 C. coconut milk

1 C. Chicken broth

6 slices young galangal

2 stalks lemon grass, lower 1/3 portion only cut into 1 inch lengths and crushed

5 fresh kaffir lime leaves, torn in half

8 oz. sliced chicken breast, shrimp, or tofu

5 T. fish sauce

2 T. sugar

1 can straw mushrooms

¼ C. lime juice, or more or less to taste

1 T. black chili paste, nam prik pow

¼ C. cilantro leaves

2 Thai chili peppers, crushed, or more or less to taste

Combine the coconut milk, chicken broth, galangal, lemon grass and lime leaves in a large pot and heat to boiling.  Add the chicken/shrimp, fish sauce, sugar and mushrooms.   Simmer for about 5 minutes until the meat is cooked.

Add lime juice and chili paste.  Garnish with cilantro and crushed chili peppers.