Thai Chicken and Coconut Milk Soup (Tom Ka Gai Or Kai Tom

Directions

1. 1

   12 oz Canned coconut milk -- such as Chaokoh 1/4 lb Chicken breast -- cut into small chunks 1 Lime

2. 2

   juice and grated peel 1 4" piece of lemon grass -- cut into very thin -- (1/16") slices on the -- diagonal 3 sl Galanga (more if desired)

3. 3

   Pour the lime juice on the chicken and let stand while you prepare the rest of the soup

4. 4

   In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles

5. 5

   The optional part is that if you don't want the whole dish to taste spicy, add the chiles later

6. 6

   the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer

7. 7

   When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them

8. 8

   Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking