chicken in coconut milk soup (Tom Kha Gai)

1 chicken breast (10 oz), sliced

3 cups coconut milk

5 thin slices galangal, cut in half

2 stalks of lemongrass, lower third only, sliced on bias into 1 inch pieces

2 Tbs fish sauce

3 kaffir lime leaves, torn

2 Tablespoons lime juice

fresh cilantro, chopped


Bring coconut milk to a boil, reduce and let simmer. Add the galangal and lemongrass and chicken and simmer for 5 minutes until chicken is cooked. Add the fish sauce and kaffir lime leaves and bring back to a boil. Turn off heat and stir in lime juice. Garnish with cilantro and scallions.