RECIPES OF THAILAND

Ingredients

2 stalks

2 cups

50 gm

2-3

2-4 tbsp

1 tsp

1 large

1/2 cup

4-8 oz

5

Galangal (or lemongrass) (sliced into 1 inch pieces)
Coconut milk

Tom kha paste

Boneless chicken breasts (cut into thin strips)

Fish sauce (adjust to taste)

Soft brown sugar

Tomato (cut into wedges)

Water (as needed)

Sliced mushrooms

Chili peppers ( adjust to taste)

Fresh cilantro

1. Combine lemon grass, coconut milk and Tom Ka Paste in a medium pan and bring to a boil
2. Continue to simmer, uncovered, stirring occasionally for a couple minutes
3. Add the fish sauce, brown sugar and chicken and simmer until chicken is cooked
4. Add tomatoes and remaining coconut milk and bring to a boil
5. Add water, as needed, for desired consistency and taste and bring to boil
6. Add mushrooms and cook until desired consistency
7. Add brown sugar, fish sauce or chilie peppers, as necessary and adjust to taste
8. Turn off heat, add cilantro and serve immediately