Chicken and Galangal Soup (Tom-Ka-Gai) Recipe

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2 stalks Lemongrass, sliced into 1 inch pieces(or may use galangal)

1-16oz can Coconut Milk, divided (labeled for cooking, not dessert)

1-50g packet Tom Kha Paste

2-3 Chicken Breast, boneless, cut into thin strips

2-4 tbsps Fish Sauce, to taste

1 tsp Light Brown Sugar

1 Tomato, large, cut into wedges

1/2 cup Water, as needed

4-8 oz Mushrooms, sliced

5 Chili Pepper, to taste

 Cilantro, fresh

1. Combine lemon grass, 1/2 can (1 C) of coconut milk and Tom Ka Paste in a medium pan and bring to a boil.
2. Continue to simmer, uncovered, stirring occasionally for a couple minutes.
3. Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked.
4. Add tomatoes and remaining coconut milk and bring to a boil.
5. Add water, as needed, for desired consistency and taste and bring to a boil.
6. Add mushrooms and cook until desired consistency.
7. Add brown sugar, fish sauce or chilies, as necessary, to adjust taste.
8. Turn off heat, add cilantro and serve immediately.