Thai Coconut Chicken Soup

Ingredients

• 4 medium slices of dried galangal root, or four fresh galangal slices
• 1/4 cup water to rehydrate, if using dried galangal
• 1 tablespoon vegetable oil
• 1/4 cup shallots, diced
• 1 tablespoon lemongrass paste* or finely minced fresh lemongrass, minced fine
• 1/4 to 1 teaspoon dry red pepper flakes
• 1 teaspoon garlic chili sauce
• 3 cups chicken stock
• 2 tablespoons fish sauce
• 1 teaspoon granulated sugar
• 2 cups unsweetened coconut milk
• 1/2 pound boneless skinless chicken thighs, cut into 1/2-inch cubes
• 1 cup white button mushrooms, sliced
• 1 cup fresh tomato, diced
• 1/2 tablespoon fresh lime juice
• 2 kaffir leaves, cut in half
• Cilantro for garnish

Instructions

1. 1

   If you are using dried galangal, heat the water to boiling in microwave and add dried galangal slices. Let steep while you prepare the rest of the ingredients.

2. 2

   In a medium pot, add oil and heat over medium heat.

3. 3

   Add shallots, lemon grass, chili flakes and garlic chili paste and cook 30 seconds.

4. 4

   Add the whole slices of galangal along with water used to rehydrate (if using dried), along with chicken stock, fish sauce, sugar and coconut milk and bring to a boil.

5. 5

   Add chicken, mushrooms and tomato and bring to a second boil.

6. 6

   Remove from heat and add lime juice and kaffir leaves.

7. 7

   Let sit five minutes.

8. 8

   Serve but do not consume galangal slices or kaffir leaves but leave them in pot to strengthen flavor.

9. 9

   Garnish servings with cilantro.