Tom kha gai (chicken coconut soup)

Serves 4

This traditionally home-cooked soup is most often found in central and southern Thailand, where coconut milk is more commonly used than in the north.

1	can (1 3/4 cup) coconut milk
2	cups boneless chicken breast, cut into thin strips
3	pieces fresh galangal (also called kha)
1	stalk fresh lemongrass, cut into 2-inch pieces and bruised
4	kaffir lime leaves (also called magrood)
2	tablespoons fish sauce, or more to taste
1/4	cup water
1	cup canned straw mushrooms or fresh oyster mushrooms
4	fresh Thai chili peppers, stems removed and halved
3	tablespoons lime juice, or more to taste
1	tablespoon Thai chili paste, or more to taste
1	teaspoon sugar, or more to taste
	Cilantro leaves (for garnish)

1. In a large pot over medium heat, bring 1 cup of the coconut milk to a gentle boil. Lower the heat to medium low. Add the chicken, galangal, lemongrass, kaffir lime leaves, and fish sauce. Cook, stirring occasionally, for 4 to 6 minutes or until chicken is opaque.

2. Add the remaining 3/4 cup coconut milk, 1/4 cup of water, and mushrooms and bring to a boil. Add chili peppers, lime juice, chili paste, and sugar. Stir well to combine. Taste for seasoning and add more fish sauce, lime juice, sugar, and chili paste, if you like. Garnish with cilantro.