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TOM KA GAI

Makes 4 servings.

• 1/2 pound boneless, skinless chicken breasts, cut into small, bite-size pieces
• Generous 1-3/4 cup chicken broth (homemade or canned)
• 1 small can (13.5 ounces) coconut milk
• 5 to 6 fresh Thai chiles, chopped
• 1 small piece of galingal, peeled and thinly sliced into 4 or 5 inch-long slivers
• 2 tablespoons or more of fresh lemon juice
• 2 tablespoons or more of fish sauce
• 4 fresh lime leaves
• 2 to 3 raw mushrooms, thinly sliced, for garnish
• Cilantro leaves, for garnish

In a medium-size pot, boil the chicken in the chicken stock over high heat, stirring occasionally, until the chicken is cooked, about 10 minutes. Lower the heat to medium, and add all the remaining ingredients except the mushrooms and cilantro. Simmer, stirring periodically, for three minutes, tasting to see if you'd like to add more of anything. To serve, ladle the soup into bowls and garnish with cilantro and sliced mushrooms.

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