Gai Tom Kha

Serves 4

A slight variation from Tom Yam Kung (Hot and Sour Lemon Grass Shrimp Soup), this soup includes coconut milk for a slightly creamy texture.

3 large chicken breasts, deboned and cut into bite-size pieces     
2-4 small red fresh chillies seeded and thinly sliced
4 lemon grass, cut into 2-inch (5 cm) pieces, crushed
50-75 grams / ¼ - ⅔ cup fresh lime juice (according to taste)
½ teaspoon salt     
2 tablespoon nam pla     
1 tablespoon kha, thinly sliced     
2 makrut leaves     
675 mil / 3 cups coconut milk mixed with 450 ml / 2 cups water     

In a large pot mix water and coconut and add lemon grass pieces.
Bring to the boil and add remaining ingredients.
Over medium heat cook for about 15 minutes or until chicken pieces are tender.
Pour soup into individual bowls and garish with Chinese’s parsley.

Substitute thinly sliced beef or fish for chicken