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Tom Kai Gai

This is the classic Thai chicken coconut milk soup. It is superbly easy to make, and wonderful as a meal or side dish. It is also great for easing a sore throat or beating a cold.

Ingredients
8oz sliced chicken breast
1 C water
1 large can (20 oz) coconut milk
½ -1T tom kai paste
15 thin slices galangal
1 stalk lemon grass
5  Kaffir lime leaves, shredded
1 T palm sugar
3 T fish sauce
3 T lime/lemon juice
chili flakes to taste
Cilantro

Directions
1. Bring water to a boil.
2. Add lemon grass, kaffir lime leaves, galangal, and chicken. Simmer for 7 minutes.
3. Turn down the heat and add the coconut milk.
4. Flavor with lemon juice, sugar, chili flakes, and fish sauce.
5. Serve with cilantro on top

Vegan version:

Ingredients
8oz sliced tofu
1 C water
1 large can (20 oz) coconut milk
½ -1T  tom kai paste
15 thin slices galangal
1 stalk lemon grass
5  Kaffir lime leaves, shredded
1 T palm sugar
3 T lime/lemon juice
chili flakes to taste