Tom Ka Gai

Ingredients:

• 6 cups chicken stock
• 1-2 chicken breasts cut into small cubes
• 2 lemongrass stalks
• 1 dozen or so shiitake mushrooms, thinly sliced
• 2-3 fresh red chilies
• 1/2 piece of ginger, grated
• 1 can coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 package cooked rice noodles

Preparation:

Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

Place chicken broth and lemongrass stalks in a large soup pot over medium-high heat. Bring to a boil.

Add fresh chicken, mushrooms, minced lemongrass and fresh chili. Boil 5-8 minutes, or until chicken is cooked.

Add the ginger, coconut milk, fish sauce, and lime juice. Simmer gently 10-15 minutes.

Place cooked rice noodles in bowl and pour soup over noodles, serve.