Savory coconut chicken soup (tom kha gai)

An aromatic traditional Thai soup, We call "Tom kha gai" or "Tom yum" basically the first one uses coconut milk, and second one doesn't. Simply insert coconut milk for this recipe, or water if you want to make Tom Yum. The original ingredient call for mushrooms, if you don't like the mushroom.
I recommend, carrot and sweet pepper instead, you can also add shrimp, pork, seafood or tofu instead of chicken.
สูตรภาษาไทย

Ingredients

250 grams chicken breast, cut it to bite size pieces

5-6 fresh kaffir lime leaves, finely shredded

1 whole lemongrass, sliced

2 inch galangal root, sliced

haft onion, sliced

haft sweet pepper, cut in to bite size pieces

1 whole or 1 cup carrot, slice

Seasoning Ingredients
1 caned coconut milk (400 ml.)

1 cube chicken broth mix

1 tbsp. fish sauce

2 tsp. palm sugar or brown sugar

2 tbsp. lime juice

2 tbsp. tamarind paste

For garnish
2-3 Thai chilies, slice

1/4 cup cilantro cut into 1 inch

1/4 cup green onion cut into 1 inch.

Directions, Cook the coconut milk at medium high heat. Add the lime leaves, lemongrass, galangal root, bring to a boil until aromatic, Add chicken broth mix cube and salt, Stir thoroughly. Then submerge the chicken in coconut milk, Bring back to the boil.

Reduce the heat to moderate and keep simmering, Cook for about 2-3 minutes or until the chicken is cooked through.

Add onion, carrot, sweet pepper and season with brown sugar, fish sauce, lime juice, tamarind paste and simmer its for about 2 minute to crispy vegetable or 3 minutes or more for softer.

Remove from heat add chillies, cilantro, green onion and stir briefly, Put contents into bowl.

 

Tip, For lime juice and tamarind paste. Sometime I have chosen just one of them instead of the other, If you decide to only add one, then just compensate the same amount.
 

The recipe is for 3 servings