Thai Chicken and Coconut Milk Soup (Tom Ka Gai or Kai Tom Ga
| Yield: | 1 Servings |
| Categories: | Thai |
| 1 | cn | (12-ounce) coconut milk, such as Chaokoh |
| 1/4 | lb | Chicken breast, cut into small chunks |
| 1 | Lime, juice and grated peel of | |
| 1 | Piece (4") of lemon grass, cut into very thin (1/16") slices on the diagonal | |
| 3 | sl | Galanga (fresh ginger may be substituted) (up to 4) |
| Hot chile peppers to taste, preferably Thai birds, with serranos an acceptable substitute (though I've used sweet Fresno chiles in a variation I'll describe below), cut into thin circles | ||
| Cilantro for garnish |
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