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Tom Kha Gai
Spicy lemon flavored soup with coconut milk and chicken

Ingredients

	Boneless chicken breast 2 pieces Lemon grass 2-3 stalks. Galangal 6 pieces Coconut milk 1 can sugar 2 Tbsp salt 2 tsp red chilies 1 tsp water 7 cups

Preparation:

Pork and Tomato Chilli Dip can be served with fresh or boiled vegetables. To boil the vegetables, put all vegetables into the boiling water. When vegetables become green and soft, transfer and set aside into the container.

1.

Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium heat for about 30 minutes.

2.

Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used.

3.

Serve with extra chilies and white rice.