|Thai Chicken Coconut Soup (Tom Ka Gai)
1 1/2 inch piece of galangal or ginger, peeled and sliced
small bunch fresh cilantro with roots
4 kaffir lime leaves (makrut), torn
1 stem lemongrass, halved lengthways
3 tablespoons fish sauce
juice of 2 small limes
1 3/4 cups coconut milk
1/2 pound skinless chicken breast, cut into thin strips
1 red chile (chilli), seeded and sliced
Put the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan and bring to the boil. Add the fish sauce and lime juice, decrease the heat, and simmer for 10 minutes.
Remove the cilantro roots. Add the coconut milk, bring back to a boil and boil for a couple of minutes.
Add?the chicken pieces and cook for just a minute or so, until the chicken is soft and milky looking and cooked through. Throw in the chile and mix well. Serve in bowls with the cilantro leaves roughly chopped and scattered over the top. Serves 4 — Tessa Kiros