Tom Kha Gai

1  cup		chicken broth
1  cup		coconut milk
1/4		lemongras
1/4  cup		Galangal
2  pieces		Kaffir Lime Leaves
3/4  cup		hot red chili peppers
1  tablespoon		fish sauce
2  tablespoons		lime juice
1/2  teaspoon		sugar
2  tablespoons		cilantro
50  grams		chicken breast
4		straw mushrooms

Tip: Click on the ingredient links to learn the nutritional information for all the Tom Kha Gai ingredients. The serving size for any ingredient in Tom Kha Gai may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavor. Cut into 2 inch segments. (Watch yourself with the cleaver, please. We only want to bruise the lemongrass, not your fingers.)

Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.

Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes.

Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it's 90% done.

Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. You should get the earthy flavor of galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavor, with a hint of chili in the background. If required, adjust with more fish sauce (salt) and lemon juice (sour).