Tom Ka Gai Soup (Last Supper- Year Three: Volume 1; April, 2012)

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Serves: 4- 6

Ingredients:
6 c. chicken stock
1- 2 chicken breasts- sliced -OR- 1- 2 c. roasted chicken or turkey
1 lemongrass stalk -OR- 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 c. shiitake mushrooms- sliced
1 thumb-size piece galangal or ginger- grated
1- 3 fresh red chili peppers- minced (to taste) -OR- 1/2- 3/4 tsp. crushed red chili peppers
1/2- 1 can coconut milk
2 T. lime juice
2+ T. fish sauce
Brown sugar (to taste)
Handful fresh coriander leaves
Handful fresh basil leaves
3 spring (green) onions- sliced
Optional: other vegetables, like sliced bell pepper or cherry tomatoes
Optional: wheat or rice noodles, if serving as the main course; it's best to prepare them separately from the soup, otherwise the soup becomes too thick

Directions:
- Slice and mince lower portion of lemongrass stalk

- Retain upper stalk for soup pot
- Place chicken broth in a large soup pot over medium-high heat

- If you have leftover chicken or turkey bones, add those too

- Bring to a boil

- Add chicken, mushrooms, prepared lemongrass (including upper stalk pieces), kaffir lime leaves, and chili peppers

- Boil until chicken is cooked, 5- 8 min
- Turn heat down to medium

- Add galangal or ginger, 1/2 can coconut milk, fish sauce, and extra vegetables (if using)

- Stir well

- Simmer gently 1-2 min

- Turn heat down to lowest possible

- Add lime juice and stir
- Do a taste test, looking for a balance between spicy, sour, salty, and sweet flavors

- Start with salty, adding more fish sauce if not salty or flavorful enough (1 T. at a time)

- If too sour, add sugar as needed

- If too spicy, or if you'd like it creamier, add more coconut milk

- If not spicy enough, add more chili

- Ladle soup into serving bowls

- Sprinkle a little fresh coriander, basil, and spring onion over each bowl

*Jen found recipe here