Tom Kha Gai

Ingredients:
150g coconut milk
200g chicken ~ thinly strip
1 tsp toasted chili paste (add more for spicy)
50g straw mushroom
5 sliced galangal ~ smashed lightly (use young galangal)
3pcs red bird's eye ~ smashed lightly
3 kaffir lime leaves ~ shred
1 lemongrass ~ sliced diagonal
1 lime ~ cut quarter
1 tbsp chicken powder
1 tsp palm sugar
30ml fish sauce

Directions:

1. In a pot, add the coconut milk and toasted chili paste and bring to a boil.
2. Add galangal, kaffir lime leaves, and lemongrass.  Keep stirring to mix & simmer for 15 mins.
3. Then add the chicken powder, mushrooms & chilies.  Continue to stir.  Then add the chicken & simmer for another 3 mins or until the chicken is cooked through.
4. Add the lime juice & fish sauce to taste.  The soup should be spicy-sour & a little salty.
5. Serve garnished with fresh coriander leaves.