Tom Ka Gai
4 shallots, crushed or chopped
6 slices galanga (Laos root)
1 lb chicken (boneless, breast or thighs, diced)
1 lemon, juiced
14 oz can coconut milk
2 cups water
4 makrood leaves (kaffir limeleaf, optional)
1/4 cup fish sauce.
1-2 red serrano chiles, chopped
1/4 cup cilantro, chopped
Heat the water, fish sauce, and coconut milk, with the shallots
and galanga. When boiling, add the chicken, turn down the heat
slightly and cover. When chicken is near done, add the chiles.
(Takes maybe 10 minutes or so at a medium heat).
When ready to serve, add the cilantro, the makrood leaves, and the
lemon juice, stir thoroughly, and serve.
This makes about 4 medium/small bowls of soup.