Tom Kah Gai (Chicken Coconut Soup)


Yield: 4 servings
 
      2 tb Vegetable oil
      4 cl Garlic
      4 tb Green onion -- chopped
      1    Lemon grass -- cut up
      1 ts Ground black pepper
      1 ts Red curry paste
      2    Green chilies -- chopped
      4    Kaffir lime leaves
      1 sl Galanga (kha) -- 1" pc
      3 c  Water
      1 lb Chicken breast halves
           Withou
      2 tb Cornstarch
     14 oz Coconut milk
    1/4 c  Fish sauce -- (nam pla)
     15 oz Straw mushrooms
    1/8 c  Fresh lime juice
 
In a medium pot with oil, stir-fry the garlic, green onion, lemon
grass, pepper, curry paste, green chilies, kaffer leaves and galanga
for 2 minutes. Add the water and bring to a boil. Coat the chicken
with cornstarch and add it to the soup. Cook for 4 minutes. Add the
coconut milk, mushrooms, fish sauce, lime juice and simmer for 2
more minutes. Garnish with fresh coriander.