Tom Kha Gai Soup (Thai Coconut Chicken Soup) ( Taste of Home)

3 cups coconut milk, full fat, canned(Temple of Thai brand)

2 cups chicken stock 

10-12 ounces chicken breast or thigh meat, cut into 1-inch cubes

1 inch galangal piece, sliced into equal slices

1 stalk lemongrass, bruised with back of clever

1 medium onion, sliced into wedges

2 bell peppers in variety of colors, stemmed, seeded and cut into ½ inch chunks or thick strips

4-5 cherry tomatoes or 1 whole roma tomato, quartered

1/4 pound mushrooms (Baby portabella)

1-4 Thai chilies, stemmed and quartered

3-4 makrut (kaffir) leaves, rinsed and torn into smaller pieces

1-3 ounces palm sugar or brown sugar

2-3 teaspoons fish sauce

1 bunch cilantro, chop stems for broth, keep leaves for garnish

2-3 limes, cut into wedges, reserve half for serving

chili oil

Cooked jasmine rice or rice noodles

* palm sugar-Made from palm sap, this is the predominant sweetener in Thai cooking. 

Add coconut milk.

Simmer the coconut milk. Add the lemongrass, galangal and chicken. Do not over cook the coconut milk. Add remaining ingredients.

Finally, after the broth has been infused with herbs and the vegetables have softened, add 1 cup chicken stock or water, fish sauce, lime juice and mushrooms. Let this final addition to the soup simmer for 5 minutes before serving.