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====== Tom Kha Kai (Thai Chicken Soup) ======
<block small rightalign>Credit: [[user:Celti]]</block>
===== Ingredients ======
  * 3–4 stalks fresh lemongrass
  * 10–12 fresh kaffir lime leaves
  * 3-inch piece fresh galangal root
  * 1 c. fresh cilantro leaves
  * 6 fresh bird's-eye (Thai) chilies
  * 1–2 limes
  * ½ c. fish sauce
  * 2 qt. coconut cream
  * 2 qt. chicken stock
  * 2 lbs. boneless & skinless chicken
  * 1 lb. straw or beech mushrooms

===== Preparation =====
  * Cut chicken and mushrooms into bite-sized pieces.
  * Cut lemongrass into 1-inch pieces and crush very lightly.
  * Remove stems and veins from lime leaves, bruise lightly, and tear into small pieces.
  * Slice galangal very thinly.
  * Lightly crush chillies.
  * Juice limes.
  * Remove stems from cilantro.

===== Cooking =====
  - Add the stock, cream, lime leaves, lemongrass, and galangal into a heavy pot and bring to a very low simmer for ten to twenty minutes to let the herbs infuse the liquid. The herbs may optionally be put in an herb bag for easy removal.
  - Add the chicken and mushrooms and simmer on low, stirring gently, until chicken is cooked.
  - Add the chillies and remove from heat, stirring gently for a few minutes.
  - Add lime juice and fish sauce to taste.
  - Stir in cilantro leaves and serve.