Chicken Soup with Galangal (Kai Tom Kha)

1. 1

   Cut the lemon grass into 1-inch pieces.

2. 2

   Bring the water to the boil with half the coconut milk.

3. 3

   Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.

4. 4

   Simmer for about 20 minutes or until the chicken is cooked.

5. 5

   Less cooking time will be required for diced chicken breast.

6. 6

   Stir in the remaining coconut milk and turn up the heat.

7. 7

   As soon as it begins to boil, toss in the whole chilies and bergamot leaves.

8. 8

   Stir, and remove from the heat.

9. 9

   Serve in individual bowls.

10. 10

    Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.

* Per serving · 4 servings · Values may vary.