Tom Kha Kai

Chicken Soup with Coconut milk

Ingredients : (For 2 Serving)
1.2 Cups of chicken stock
2.¾ Cup of coconut milk
3.2 Pieces of pounded fresh Lemon grass
4.2 Slices of young galangal root
5.Piece of pounded Coriander root
6.Kaffir lime leaves 3 leaves
7.chicken breast 200 (7 oz.) grams
8.Sajor-caju mushroom 100 (3.5 oz.)
9.10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
10.Fish sauce 2-3 tbsp.Lime juice 4-5 tbsp.
11.4 Fresh coriander leaves

1. Boil chicken stock in a pot, and add coconut milk wait until boil , add Lemon grass, galangal root, Young Coriander root, Kaffir lime leaves and salt.
2. Wait the stock boil 1-2 minutes, then add chicken breast and boil until done.
3. Add Sajor-caju mushroom and wait 1-2 minutes.
4. Seasoning with pounded Bird's eye chilies, fish sauce and lime juice as taste as you like.
5. Scatter over with coriander leaves and serve immediately