Tom kha gai (coconut chicken soup)

In a sauce pan, heat up chicken stock and coconut milk. Add galangal, mashed lemongrass, kafir lime leaves, dried chilies to infuse for about 10~15 minutes. Add water if the soup stock evaporate too much.

If you are using any parts of chicken that's not the breast. Please add it in the very beginning to cook with all other herbs.

Once you smell great aroma from the stock and see the coconut milk begins to separate (a great sigh to tell the quality of the coconut milk). Add sliced tomato, summer squash and mushroom. Cook for about 3 minutes until soft.

Season with palm sugar and fish sauce. Taste as you adjust the seasoning.

Turn off the heat and add the lime juice. Serve in a big nice bowl and top with finishing herbs, cilantro and thai Basil. Enjoy with a bowl of sprouted brown rice.