TOM KHA KAI

- 2 cans of coconut milk

- 750g Chicken breast (cut into small pieces. Add SALT and chilly)

- 10-12 thin slices of galangal (Ginger)

- 3 stalks lemon grass cu tinto 2cm lenghth

- 8 fresh kaffir lime leaves torn in half

- 10 tablespoon of fish sauce (can be the dry fish tablets “Knorr” with water)

- 3 tablespoon sugar

- lime juice (around 3 or4 limes)

- 4 small red chillies crushed (can be the dry “guindilla”). If you prefer more spicy, add more chillies

- coriander

- 150- 200 g fresh mushrooms (cut in half or in 3-4 pieces, it depends of the size)

Combine 1 coconut milk can with the galandal, lemon grass and lime leaves in a large saucepan and heat slowly to Bowling. Alter 2 minutes Bowling, Add the Chicken, fish sauce and sugar. Wait until the Chicken is cooked and then add the other coconut can and the mushrooms. When the mushrooms place the lime juice and turn it off. Garnish with some cilantro/coriander leaves.

This is a recipe for 3 people. The proportions are not exact…. You migh want to add a bit more or less chillies, Ginger, lime, lemon grass, or sugar. you can eat it with plain White rice (sticky), served in another plate.