Better late than never... Tom Khaa Kai. Thai Coconut Chicken Soup.

This week has been very busy with family coming into town that I haven't seen in 22 years. It was a good visit but threw me off track.

So, here is the first recipe- Tom Khaa Kai. Thai Coconut Chicken Soup. Tangy, salty, a little spicy and creamy. Quite tasty.

In a large saucepan or Dutch oven, place over medium low heat to simmer:
2 (15 ounce) cans of coconut milk
2 cups of water
2 stalks of lemon grass, white parts only bruised
2 large or 4 small shallots, peeled and sliced
2 inch piece of galangal (or ginger), peeled and sliced

Allow to simmer for 10-15 minutes.

While that comes up to a simmer, prepare the next additions:
3 tablespoons of lime juice
6 kaffir lime leaves, washed and torn in half
1 large (12-16 ounces) boneless, skinless chicken breast, sliced
6 Thai bird chiles, washed, stems removed- leave intact
5 Tablespoons of fish sauce
2 Tablespoons of palm (or light brown) sugar
5 ounces sliced mushrooms
5 ounces cherry tomatoes, washed and left whole

Stir all of this in, simmer until chicken is cooked.  About 10 minutes, depending on how thinly the chicken was sliced.
Serve with cilantro if you like. I didn't have any, but it would add a nice fresh element to this tasty dish. Enjoy!