Chicken Galanga Coconut Soup (Tom Kha Gai)

14 oz. coconut milk

1/2 lb. chicken breast, sliced (or substitute shrimp, I like it better)

5 sliced dried galanga (ginger)

2 T chopped lemon grass

5 kaffir lime leaves

3 T fish sauce

3 T lime juice

1 T sugar

1 t panang curry

1/2 c sliced mushrooms

optional:

1T Nam Phrik Nau per can of coconut

Chili Tamarind sauce

cilantro and chili peppers for garnish

1. Combine Coconut milk, chicken, galanga, lemon grass and lime leaves. Cook until chicken is almost done.

2. Add fish sauce, lime juice, sugar and mushrooms and curry. Return to a boil and serve hot. Garnish with cilantro. Serve over jasmine rice.